• 2 tablespoons B-well canola/cooking oil
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 1-2 tablespoons curry powder
  • 410g Rhodes chopped and peeled tomatoes
  • 200ml Knorr vegetable stock
  • 1kg Brito’s yellowtail, cut into big chunks
  • Rice or naan bread to serve


  1. Remove scales, gut, and clean the fish then cut it into big chunks
  2. Heat oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft.
  3. Add the curry powder and stir-fry for 1-2 mins, then tip in the tomatoes and stock.
  4. Bring to a simmer, then add the fish.
  5. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan