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Pasifika fish curry

Serves 4
Prep time: 20 minutes
Cooking time: 30 minutes

"A fantastic recipe I invented inspired by a trip to Fiji. I couldn't get it out of my mind, so I did it myself."



  • 2 Tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 piece ginger, peeled and finely copped
  • 2 deseeded, chopped, red chilies (optional for heat)
  • 1 medium onion, finely chopped
  • 2 cups diced, peeled, pumpkin
  • 1 pack mild butter chicken paste (Pataks or Asia Home Gourmet)
  • 1 400ml tin light coconut cream
  • 1/4 cup lime juice
  • 2 Tbsp sweet chili sauce
  • 1/2 cup finely chopped fresh coriander
  • 1 kg fresh fish (i.e. snapper or terakhi)
View the method
  1. Heat oil in large pot and saute onion, ginger and garlic.
  2. Add chili, if using.
  3. Add curry paste, stir to combine.
  4. Add pumpkin, stir.
  5. Add coconut cream, lime juice and chili sauce.
  6. Cover + simmer until pumpkin is cooked and tender, but still holding shape.
  7. Sauce should have reduced slightly, but if not turn up heat and reduce further.
  8. Turn heat down slightly, cut fish into cubes and add to sauce.
  9. Simmer until fish is cooked through, being careful not to stir too much as to break up fish.
  10. When cooked, add coriander to serve.
  11. Serve with basmati rice and a hot roti!
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