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Yumi York & Fish Curry!

As some of you will know i’ve been involved with Yumi York for some time now in various capacities, from working on the festival events to supporting the strategic development of the organisation. Yumi is a great grassroots project celebrating the wide and varied range of people, backgrounds, cultures and stories in York.

Each month they publish a newsletter (you can sign up on the website) – this month’s included a traditional Bangladeshi Fish Curry  by Monwara Yesmin – Which has always been a favourite of mine at our events. So i thought i’d share it here too!

Do have a look at the Yumi website for more details about the project (and more great international recipes) They are also on twitter @YUMIYork.

in Mona’s words:

Fish curry and rice

Preparation time 30 mins

Serves 4-6

4 fillets solid white fish (in York: Pungashi fish, from Freshways on Hull Rd)

2 medium onions

2 medium peeled potatoes

5-6 fresh green chillies (including seeds, according to taste)

4-5 garlic cloves, peeled

3 fresh tomatoes

3 tbs olive/vegetable oil

1tsp each: dried red chilli powder; turmeric powder; dhania(coriander) powder

¼ tsp ground black pepper

1 1/2 tsp ground jeera (cumin)

1 tsp salt (or to taste)

1 cup water



Wash the fish and cut into bite-size pieces

Heat the oil and fry the garlic till golden

Add onions and salt (about 1 tsp according to taste)

Fry for a few seconds

Reduce to low heat and continue cooking 5-7 mins

Cut tomatoes and potatoes into bite size cubes

Add tomatoes, red chilli, turmeric, dhania, green chilli and black pepper to the garlic/ onion mixture

Fry for 5 mins on medium heat

Add fish and potato, stir gently

Add one cup of water and bring gently to the boil

Reduce and cook for 5 mins on low heat without lid

Add ground jeera

Cook for further 10 mins with lid

Add fresh dhania and cook for further 5 mins

Serve with rice or chappati* and salad**


I fried jeera (cumin seed) and finely sliced onion until golden, then added the rice, stirred,

added salt to taste, brought to the boil and simmered for about 10-12 mins.


I used a mixture of salads to accompany: freshly sliced limes, whole green chillies; sliced tomatoes

and onion mixed with mustard oil; and a hot, sour mixed pickle (lime, aubergine etc bought in Bradford)