Lightly spiced with turmeric, paprika, chilli and garlic, and simmered with capsicum and coriander, this seafood dish is full of flavour yet simple to prepare on a Friday night.






Skill level

Average: 3.5 (134 votes)


  • 1 bunch coriander, chopped, plus coriander leaves, to serve
  • 1 bunch baby (Dutch) carrots, peeled, halved lengthwise
  • 2 red capsicums, seeded, membrane removed, sliced
  • 1 dried long red chilli, crushed
  • 6 garlic cloves, 3 sliced and 3 crushed
  • 1 kg skinless firm white fish fillets, cut into 6 cm pieces
  • 1 tbsp ground turmeric
  • 2 tbsp sweet paprika
  • 125 ml (½ cup) olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place chopped coriander, carrots, capsicum, chilli and sliced garlic in a large saucepan. Arrange fish pieces on top.

ix turmeric, paprika, crushed garlic, oil and 250 ml water in a bowl and season with salt. Pour over fish.

Place saucepan over medium heat, cover and cook for 20 minutes. Remove lid and cook for a further 5 minutes. Scatter with coriander leaves, to serve.


Photography by Brett Stevens


As seen in Feast magazine, Feb 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.