Fish Masala Curry
  • 800g Fish Fillets, halved
  • 2 tsp Tropical Heat Turmeric powder,
  • 2 tsp Tropical Heat Coriander powder
  • 1 tsp Tropical Heat White Pepper
  • 1 tbsp Olive Oil
  • 3 tbsp Tropical Heat Fish Masala Powder
  • 165ml Coconut Milk
  • 1 tsp Lemon Zest finely grated,
  • 2 tbsp Lemon Juice,
  • 3/4 cup Frozen Peas
  • 1 Spring Onion, shredded and fresh coriander leaves.
  • Pat fish dry with paper towel.
  • Combine turmeric, coriander and pepper on a plate.
  • Add fish and turn to coat.
  • Heat oil in a frying pan on high heat.
  • Cook fish for 1-2 mins, each side, until golden.
  • Remove from pan and drain on paper towel. Reduce heat to medium.
  • Add fish masala powder, coconut milk, lemon zest and juice. Bring to boil.
  • Reduce heat to low and simmer for 5 mins, stirring occasionally.
  • Return fish to pan with peas and simmer for 5 mins, until fish is cooked through.
  • Garnish with spring onion and coriander leaves.
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