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From the ocean to the plate Fish Curry (Featuring Spanish Mackerel as caught in photo's!)
Recipe By: 
Cooking Time: 
10 mins
  • 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 )

Heat a wok on your Ozpig and add the oil
Add curry paste and curry powder and and cook for a minute or two whilst stirring
Add the fish and stir until  partially cooked

  1. Add 1 tblspn of water to lift the curry paste from the bottom of the wok
  2. Add the coconut milk and sugar, then cook for a minute
  3. Add the vegetables and cook until the vegetables and fish are cooked through
  4. Add a splash of fish sauce
  5. Taste to your liking - you may want to add a squeeze of lime juice just before serving

Assunta's tips
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.

In Recipe Types: 
Camp Oven Cooking
Wok Cooking