Korma BBQ Whole Fish

Impress your guests by serving a white fish with a flavoursome Indian twist.

Serves: 6
Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes


2 lemons

1 large red emperor or snapper

1 bunch coriander

1/3 cup korma curry paste

1/3 cup salted roasted cashews, roughly chopped

Mango chutney, to serve

Naan bread, to serve


Line a large roasting pan with baking paper. Slice 1 of the lemons and put in fish cavity. Remove sprigs from coriander and put stalks and roots in cavity. Using a sharp knife, make 4 diagonal slashes in each side of fish. Put in prepared pan.

Roughly chop ½ the coriander sprigs and put in a bowl. Juice remaining lemon and add 2 Tbsp of the juice to bowl. Stir in curry paste and 1 Tbsp water. Brush mixture liberally on each side of fish.