Gordon Ramsay’s Kerala-style fish curry

Southern India’s coastline in the Indian states of Kerala and Karnataka is what helped shape the cuisine — access to harbors that led to the world spice trade. Kachampuli vinegar, a rich, dark liquid extract from the Malabar  tamarind, is used in this Gordon Ramsay Kerala-style fish curry recipe, a spicy traditional dish that includes curry leaves and Kashmiri chili powder.

gordon Ramsay fish curry
National Geographic


4 ea 6-oz seer fish or swordfish steask
2 tbsp ghee
1 tbsp turmeric
1 tbsp Kashmiri chili powder
1 tbsp coriander seeds, toasted and crushed
salt, to taste


2 tbsp coconut oil
2 tbsp mustard seeds
15 curry leaves, whole
2 red onions, thinly sliced
6 garlic cloves, finely chopped
3 cups fish stock
1 green chilli, sliced in half
1 tsp Kachampuli vinegar, or other vinegar of your choice
1 tsp lime juice
1 tsp fenugreek seeds
salt, to taste


2 tbsp ground coriander
1 tbsp ground turmeric
1/2 tsp ground fenugreek
1 tbsp Kashmiri chilli powder
1 tsp black pepper
1 tbsp kosher salt
2 tbsp water

1. Make a spice paste by combining salt, ground coriander seeds, turmeric, fenugreek, Kashmiri chili powder, black pepper and water.

2. In a large pot, add coconut oil and quickly fry mustard seeds and curry leaves until fragrant, just a few seconds.

3. Add the red onions, garlic and ginger. Cook until the onions are caramelised and golden brown.

4. Add spice paste and cook until the spices are fragrant and spice paste has started to turn slightly golden brown.

5. Add fish stock and green chilli and bring broth to a simmer for 15-20 minutes, until flavours have mingled.

6. Add Kachamuli vinegar and line juice and check for seasoning.

7. Meanwhile, rub the seer fish steaks with ghee and season with salt, turmeric, Kashmiri chilli powder and coriander seeds.

8. Grill the fish steaks over charcoal, about 3-4 minutes on each side.

9. Place fish steaks in spicy curry broth and garnish with a sprinkle of dried fenugreek leaves.

This recipe is from Gordon Ramsay: Uncharted Season Two, which begins on Wednesday 16th September on National Geographic at 9pm.