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Kahawai curry

Serves   4
Prep time: 10 mins
Cooking time: 30 mins

I love fresh kahawai and feel it's an underrated fish in New Zealand. I also love curries, particularly those from India and Thailand. I made this one up and it combines elements of both cuisines. The flavours compliment the fish really well and I hope you'll enjoy it as much as I do!





  • 2 Tbsp rice bran oil or ghee
  • 1 tsp fennel seeds
  • 1 tsp yellow mustard seed
  • 4 large Kahawai fillets, diced
  • 1 large onion, finely chopped
  • 1 Tbsp crushed ginger
  • 1 Tbsp sambal oelek
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 2 Tbsp tikka masala paste
  • 1 cup stock
  • 2 Tbsp fish sauce
  • 1 cup coconut cream
  • 1 tsp sugar
  • 1 lime, juice only
  • 1 fresh red chili, finely chopped
  • white pepper
  • 1 handful curry leaves


  1. Heat oil in pan over medium heat, fry mustard and fennel seeds until they start to pop.
  2. Add onions and fry gently until soft.
  3. Add ground ginger and sambal oelek and fry for a couple of minutes.
  4. Add dry spices and fry for a couple of minutes.
  5. Add tikka masala paste and fry for a couple of minutes.
  6. Add stock, fish sauce, coconut cream, sugar, lime juice, fresh chilli and pepper.
  7. Heat until boiling then simmer for 5 minutes.
  8. Add fish and curry leaves and simmer for another 5-10 minutes until fish is cooked through.
  9. Serve with Basmati rice.

Wine Suggestion: Framingham Pinot Gris