Rockling Fish Curry

A delightful way to combine great Australian seafood with the flavours of the Orient


  • 750g Rockling
  • 3 tablespoons of olive oil
  • 1 red onion chopped
  • 3 diced tomatoes
  • 1 teaspoon crushed garlic
  • 1 teaspoon crushed ginger
  • 1 tablespoon of garam masala or curry powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon of tamarind mixed with ½ cup of boiling water (or juice of 2 lemons)
  • 1 teaspoon of salt
  • ½ cup coconut cream milk
  • Freshly chopped coriander to garnish


  1. Cut fish into small squares and season with salt and pepper.
  2. Heat oil in the sauce pan and sauté the onion to golden brown.
  3. Add garlic, ginger, garam masala and sauté for a minute.
  4. Add tomatoes and tamarind (or lemon juice). Cook until all tomatoes turn to paste.
  5. Reduce heat and add the coconut milk. Simmer for about 5 minutes
  6. Salt to taste and then place Rockling gently in the sauce pan. Simmer for about 8 minutes or until fish is cooked. To avoid fish breaking, stir very gently if needed.
  7. Remove from heat, serve and garnish with chopped coriander.
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