prep: 10mins
cook: 15mins
serves: 4


  • 2 tsp vegetable oil
  • 1 onion,
  • 2 cloves garlic, finely chopped
  • 1 Tbsp ginger, finely chopped
  • 2 Tsp curry powder
  • 1 Tsp ground corriander
  • 1 Tsp ground cumin
  • 400g diced tomatoes
  • 300mL Bulla Cooking Cream
  • 800 g white fish fillets, cut into 4 pieces
  • 1/2 cup fresh coriander, roughly chopped
  • 1/2 tsp sugar
  • to serve
  • roasted cashews, chopped
  • roti bread
  • basmati rice, steamed
  • fresh coriander, for garnish

Indian Style Fish Curry


  1. Heat oil in a large, wide frying pan. Add onion, garlic and ginger, cooking for several minutes until tender. Add curry powder and spices and cook stirring for 1-2 minutes.
  2. Stir in tomatoes and bulla cooking cream, bring to the boil and reduce heat to a simmer. Add fish pieces and cook for 6-8 minutes or until fish is cooked through. Stir in coriander and sugar.
  3. Serve fish curry sprinkled with cashews, additional coriander and accompanied with rice and roti bread.