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Andrew's go-to fast fish curry

Serves   4
Prep time: 30 mins
Cooking time: 15 mins

“Growing up in Fiji, cooking was about coming together as a family and telling stories. So even when we’re busy we always make time to sit down to dinner together. My mum’s Fish Curry is my family-favourite go-to – it’s creamy and flavourful, it’s a hit!” – Andrew

Fast Fijian Fish Curry




  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 red chilli, sliced, plus extra to serve
  • 2 teaspoons ground cardamom
  • 2 teaspoons ground cumin
  • 2 teaspoons curry powder
  • 2 teaspoon ground turmeric
  • 1 tablespoon garam masala
  • 400g can coconut cream
  • 400g can chopped tomatoes in juice
  • 800g medium firm fish fillets (such as hoki), cut into 3cm cubes
  • Steamed rice, to serve
  • Lime cheeks, to serve 
  • Coriander leaves, to serve
  • Mint leaves, to serve
  • 1 small red onion, thinly sliced, to serve



Heat the oil in a large, heavy-based frying pan over medium-low heat. Add the onion and cook for 3-4 minutes, or until soft. Add the garlic, ginger, chilli, cardamom, cumin, curry powder, turmeric and garam masala. Season with salt and pepper. Cook, stirring, for 1-2 minutes, or until the spices are fragrant.
Stir in the coconut cream and then the tomatoes. Bring to the boil, and then add the fish. 
Cook for 3-4 minutes, stirring gently, until the fish is cooked.

Cook’s Tips:
Make it easier: Have a jar of the curry spice mix pre-made, to make this quicker than ever. 
Use minced garlic and ginger to speed up dinner prep.

To Serve:
Serve the curry in bowls with steamed rice on the side. Garnish with the lime cheeks, coriander, mint leaves, sliced red onion and extra sliced chilli.