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Ling Curry
This is Usman's easy curry recipe from Pakistan and a good one if you want to stretch your dollar a bit further! You need less fish per person when you are cooking a curry than say crumbed fillets.
 
Perfect for a winter dish or cook it in a wok on your BBQ in summer. You can substitute Ling with other firm fish like Warehou, Moki, and Tarakihi. Check with our staff and see what's on special or the best price. 
 
This is another experimental recipe where we'll leave exact amounts of ingredients to your expertise. Hope you enjoy the taste and texture of this spicy dish. 
 
Ling Fillets, sliced into small blocks (around 3cm x 4cm)
Oil
Garlic
Fresh Ginger, grated
Curry Powder
Garam Masala (optional)
Mustard Powder 
Turmeric (optional)
Onion, chopped 
Tomato Paste
Chopped Tomatoes, can
Salt & Pepper 
Fresh Corriander and/or Parsley, chopped
Lemon
Spring Onions, sliced (optional but gives a nice crunchiness!)
 
Fry garlic, ginger, and onion in oil till soft and brown, then add the tomato paste and fry for a minute or so, then add the curry powder, mustard powder, (garam masala, turmeric), and fry to release the flavours for 30 seconds or so. Add the cubes of Ling fillets and fry to brown and flavour. Add the can of tomatoes, 1/2 cup water and season. Cover and steam on low heat.
 
Once fish is cooked serve curry with rice and squeeze lemon over and sprinkle coriander and/or parsley and spring onions.