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Indian fish curry

Serves: 4 people
Prep time:



  • 1 tbs olive oil
  • 1 brown onion, halved, sliced
  • 500g potato, peeled, cut into 1.5cm2 diced
  • 3 tbs Rogan josh paste
  • 500ml (2 cups) Campbell’s Real Stock- Fish
  • 700g thick firm white fish fillets, cubed
  • 1 tbs fresh coriander, finely chopped


  1. Heat a medium sized saucepan over medium heat, add oil and onion cook for 1 minute, add potato and cook for 3 minutes.
  2. Add curry paste and cook for a further 3 minutes, add Campbell’s Real Stock, bring to the boil, lower heat to a simmer and cook for 10 minutes. Making sure potatoes are tender.
  3. Add fish, cook for a further 3-5 minutes or until fish is cooked through.
  4. Stir through coriander before serving.