From the ocean to the plate Fish Curry (Featuring Spanish Mackerel as caught in photo's!)

Assunta's Fish Curry

Category Wok Cooking


From the ocean to the plate Fish Curry (Featuring Spanish Mackerel as caught in photo's!)

Assunta's Fish Curry image


  • 500 grams of firm fish such as spanish mackerel), thickly cubed
  • 1 to 2 tabsp vegetable oil
  • 1 1/2 tabsp, Red curry paste
  • 2 tsp. curry powder
  • Pinch of turmeric powder
  • 1 tsp palm sugar or brown sugar
  • Splash of fish sauce
  • 1 can coconut milk
  • 1 to 2 cups of vegetables (eg: sliced capsicum, 1 small zucchini diced, fresh beans and or snow peas 1/2 cup pumpkin 1 carrot )


  1. Heat a wok on your Ozpig and add the oil
  2. Add curry paste and curry powder and and cook for a minute or two whilst stirring
  3. Add the fish and stir until partially cooked
  4. Add 1 tblspn of water to lift the curry paste from the bottom of the wok
  5. Add the coconut milk and sugar, then cook for a minute
  6. Add the vegetables and cook until the vegetables and fish are cooked through
  7. Add a splash of fish sauce
  8. Taste to your liking - you may want to add a squeeze of lime juice just before serving

Assunta's Tips

  1. The volume of vegetables is up to you. I like to have a nice variety to add to the texture and taste. I like to dice the carrot to be smaller than the pumpkin so it cooks through in a similar time. To speed up the cooking process I usually par cook these two vegetables before starting the curry. Also, I find It is best to add the fish sauce just prior to serving to maintain its authentic flavour.

Great bit of kit

We have the ozpig series 2 under a patio. Only just bought the house and the pig so we haven't got it in a specific final spot just yet. But having these extra offset and pieces helps keep smell and smoke (not that there is much using nice ironbark) definitely recommend this kit for use under a patio. Plus fast and easy postage made buying them easy as. 5 Stars

Exactly what I was looking for

- I was looking for something wood-fired and portable that I could take anywhere to boil water and cook a meal on and that could also be my home BBQ. The Pig is simpler and safer than a camp fire and a great back-up at home if everything goes down. I’ve only done BBQs so far and I’m enjoying the added wood-smoke taste. Looking forward to cooking more sophisticated meals down the track.