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Do Piyaza Curry Pack with Coley

We used coley in this recipe for its firm white flakes, this fish holds it’s texture well in a curry - (we recommend leaving the skin on to help hold the chunks together); it’s also pretty inexpensive which makes it the ideal weeknight meal!

Serves: 4 - 6

Do Piyaza Curry Pack with Coley


  1. Empty the contents of the Curry Pack into a dry, hot pan and toast the seeds for a couple of minutes.

  2. Add the water (we’ve suggested 400ml to make a slightly thinner sauce). Simmer for 5 minutes.

  3. Whilst the sauce simmers, cut the coley (or another firm white fish) into large chunks.

  4. Add your fish, tomatoes and onion at the same time and cook gently for 6 - 8 minutes until the fish is cooked.

  5. Adjust salt to taste and garnish with coriander leaves and yoghurt (optional).