• Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • What’s in season in December?

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Meat Free Fish Curry



    • 1 box Fry’s Golden Crumbed Schnitzels
    • 25ml oil
    • 1 onion, chopped
    • 5 cloves of garlic, peeled and crushed
    • ½ teaspoon jeera (cumin)
    • A pinch of mustard seed, roasted and ground
    • A pinch of methi (fenugreek), roasted and ground
    • 2 tablespoons mixed masala (chilli powder, turmeric powder, gharam masala)
    • 2 green chillies
    • 2 tablepoons tomato sauce
    • 10 over-ripe tomatoes, grated
    • 50 grams seedless tamarind, soaked in 125ml hot water
    • 8 curry leaves
    • Salt and sugar to taste
    • Dhania (coriander) to garnish

    Meat Free Fish Curry

    fish curry thumbnail and feature image

    A curry full of flavour and spices. Don’t be put off by the number of spices the recipe calls for, as they will last well in the cupboard and can be used in a multitude of combinations for other recipes. 


    Pan fry in 5ml oil, or oven bake, the schnitzels. Set aside.

    Sauté the chopped onions in 20ml oil. Add jeera, mustard and methi seeds, together with the crushed garlic. Add the mixed masala, green chillies and grated tomatoes.

    Simmer until the tomatoes have reduced to a paste, then add the tomato sauce and tamarind. Add the curry leaves, salt and sugar to taste. Place the cooked schnitzel in the sauce and simmer for 10-15 minutes.

    Serve hot, with roti or basmati rice. Garnish with dhania.

    This recipe was contributed to the Fry’s Family by Seena Singh.

    Submitted by
    Wally and Debbie Fry

    Tips and Tricks

    • Tomatoes also cope well with freezing and can be stored in a labelled resealable plastic bag in your freezer. Bring them out and pop into your next tomato sauce, soup or stew as you needed. They can also be thawed fully on your counter-top or thrown straight into your dish fully frozen.

    • Choose bright, firm flesh tomatoes – they should give a little when squeezed but not feel soft. Try to buy tomatoes that have been stored at room temperature as these will have a stronger flavour and will be slower to break down than those stored in the fridge.

    • Store tomatoes at room temperature and out of direct sunlight. Shift them to the fridge when they’re at risk of becoming over-ripe to slow the ripening process.

    Meat Free Fish Curry was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe