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  • 1 small red onion, finely diced
  • 1 cup finely diced pumpkin
  • 1 tsp oil
  • 2 x 400 g cans Wattie’s Indian Style Tomatoes
  • 525 g packet Sealord Simply Natural Hoki Fillets
  • 3 cups roughly torn spinach leaves
  • 8 poppadoms


1. Pan-fry the onion and pumpkin in a dash of oil in a frying pan for 3-4 minutes.

2. Stir in the Wattie’s Indian Style Tomatoes and simmer for 8-10 minutes uncovered or until reduced by 1/3.

3. Place the frozen Sealord Simply Natural Hoki Fillets on top. Cover and simmer for a further 10 minutes. Remove lid and turn fish over, scatter the spinach leaves. Cover and continue cooking for a further 5 minutes or until fish is cooked.

4. Place 1 poppadom on a microwave-safe plate and microwave on high for about 1 minute. Repeat for each poppadom.

5. Serve curry accompanied by crispy poppadoms and steamed fluffy rice.

Rate and Review

8 Ratings Southern Indian Fish Masala

Reviews (8)

Sadhana's Review | Rating

totally yimmy!!

Sadhana's Review | Rating

Am trying to see if this will work

Carol's Review | Rating

Absolutely delicious.

Amber's Review | Rating

Awesome dish, quick and easy, kids loved it and it was a different way to have fish!!!

Liz's Review | Rating

I tried it with fresh trevalli and it was delicious

Wendy's Review | Rating

Fabulous new way to have fish, easy and very tasty

Barry's Rating
Reg. Roberts's Review | Rating

have cooked it three times now but without the poppadoms; also passed it on to a friend. All agree it is delicious.