Fish curry masala is milder and more aromatic than a meat blend, because fish cooks fast and does not want a spice mix fighting it.

Tamarind and coconut are usually the partners here.

Build the gravy first with onion, tomato and the masala, get it simmering, then add the fish and give it a few minutes only. Works with firm white fish, with prawns, and with anything you would otherwise be nervous about overcooking.

Available at Curry Corner in North Melbourne.