• 600 g thick fish fillets
  • juice of half a lemon
  • ½ tsp salt
  • 1 tsp minced ginger
  • 1-2 Tbsp oil
  • 405 g Wattie's Creamy Butter Chicken Curry Sauce
  • ¼ cup cream or coconut cream
  • 2 Tbsp chopped coriander or parsley
  1. Cut the fish into 3-4cm pieces and toss with the lemon juice, salt and ginger. Cover and set aside for 5 minutes.
  2. Heat the oil in a lidded frying pan and when hot quickly seal the fish pieces on all sides.
  3. Add the Wattie's Butter Chicken Curry Sauce, cream or coconut cream and coriander or parsley. Cover and simmer for 7-8 minutes until the fish flakes easily and is cooked.

Top Tips

Serve the fish over steaming hot rice with your favourite vegetable or salad.

Made With

Rate and Review

17 Ratings

Reviews (17)

Prakash's Review | Rating

I love this receipe

Justine's Review | Rating

Really easy and tasted great. The only mistake I made was using snapper. I could of used a cheaper fish as it wouldn't of made any difference.

Verena's Review | Rating

Absolutely delicious. My kids are not that keen on fish, but loved this one!!

jill's Review | Rating

ok.

veronica's Review | Rating

Yummy :)

Tony's Review | Rating

fantastic we just loved it

Desire'e's Review | Rating

really easy and very nice

blair's Review | Rating

Tastes like fish

camille joie's Review | Rating

this recipe is very easy to cook and it looks like it really taste good...

vicky malden's Review | Rating

Love it,my husband wouldn't eat anything that had the word curry in it but he loves this, I am cooking it again right now.

Peter McCormack's Rating
Mary Fonua's Review | Rating

Love this recipe,thanks lana

Mary Fonua's Rating
Jacqueline Long's Review | Rating

An absolute hit. Easy as to make and my husband went back for seconds and then bagsed the leftovers to take to work for lunch. I've had to promise to make it again some time.

Pesalili's Rating
Kirsty's Review | Rating

This is nice and easy to make and the whole family loved it.

kath's Review | Rating

Monk fish is always best for stewing, curries and pies and it always holds together