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Photo of Pandang fish curry by WW

Pandang fish curry

Total Time
30 min
20 min
10 min
Ready in just 30 minutes, this warming dish of colour and spice is packed with flavour for an easy meal with an exotic edge any day of the week



600 g, cut into 3cm pieces

Vegetable oil

3 tsp


3 clove(s), crushed

Chilli paste

1 tsp

Lemongrass paste

2 tsp

Pulp, tamarind

2 tbs

Dried turmeric

1 tsp, ground

Powdered coconut milk

2 tbs


1 small, trimmed, cut into batons

Green string beans

200 g, (snake), cut into 4cm lengths

Sesame oil

2 tsp

Fresh ginger

3 tsp, grated

Green shallot(s)

2 individual, trimmed, thinly sliced diagonally

Oil spray

1 x 3 second spray(s)


  1. Place fish, canola oil, garlic, chilli, lemongrass paste and turmeric in a medium bowl and turn to coat. Place tamarind pulp, 1 cup (250ml) boiling water and coconut milk powder in a large jug and stir until smooth.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add fish mixture and cook, turning, for 2–3 minutes or until browned. Add tamarind mixture and bring to the boil. Reduce heat to low and simmer, uncovered, for 3–4 minutes or until fish is cooked to your liking.
  3. Meanwhile, steam eggplant and beans for 2–3 minutes or until tender. Drain. Heat a wok over high heat. Add sesame oil and heat for 5 seconds. Add eggplant, beans and ginger and stir-fry for 1–2 minutes or until eggplant is golden brown. Sprinkle curry with shallots and serve with vegetables.


SERVING SUGGESTION: ½ cup steamed brown rice.TIP: You can use 1⁄3 cup (80ml) fresh lime juice instead of tamarind (reduce the boiling water to 2⁄3 cup (160ml)).