• 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.

Made With

Indian Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie’s Indian Style Tomatoes are diced and blended, then seasoned for an authentic Indian flavour.

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.