Ingredients

1/4 cup (60ml) sunflower oil
2 tablespoons medium curry paste (such as korma)
2 x 400g can chopped tomatoes
1 1/4 cups (250g) dried red lentils
10 fresh curry leaves (see note), plus extra to serve (optional)
1 tablespoon plain flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
8 skinless Mulloway fillets (or other firm white fish)
Naan bread, to serve
Chutney, to serve

Instructions

1. Heat 1 tablespoon oil in a saucepan over medium-low heat
2. Add the curry paste and cook for 1 minute, stirring, until fragrant
3. Add the tomatoes, lentils, curry leaves and 1 1/2 cups (375ml) water
4. Bring to the boil and reduce heat to low simmer 25 minutes
5. Simmer until thickened and lentils softened
6. Meanwhile, combine flour and spices and season. Coat fish in spice mixture
7. Heat the remaining oil in a large fry pan over medium-high heat
8. Cook fish 2 minutes per side until cooked through depending on thickness of fish
9. Add extra curry leaves for the final minute, stirring, until crisp
10. Serve fish garnished with fried curry leaves, dahl, naan and chutney

Sustainability

fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.

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Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.

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Recipes

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We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!