Winter cooking: Fish and Banana Curry

Fish and Banana Curry Recipe

Nicky Sinden, host of Addicted to Fishing TV show, is a ‘slightly obsessed foodie and fisho’ who shares her amazing recipes and love of fishing on her Instagram account @nickysaddictedtofishing. She has graciously allowed us to share one of her delicious recipes in this issue. 

According to Nicky, this is a special family recipe that her Aunty Gail has passed on to her, but she has added her own touches to it over the years. Nicky says “the banana and coconut compliment the fish and take the dish to a whole new level.” Bon appetit!


  • 400g fish (I used Snapper but Bass, Bluenose or Kingfish is epic)
  • 1 cup of flour
  • 2/3 T of medium curry powder
  • 4 Tbsp olive oil
  • 1/2 a head of broccoli, cut into half floret sized pieces
  • 1 yellow capsicum, sliced thick
  • 1 red capsicum, sliced thick
  • 1 onion, chopped into thick strips
  • 5-6 bananas, halved then cut into thick strips
  • 2 Tbsp butter
  • 1 heaped Tbsp flour
  • 1 can of coconut cream
  • Salt & pepper, to taste


Heat your oven to 180 fan bake.

Take a bowl or a snapback bag and add the flour and curry powder, mixing well to combine.

Cut your fish into chunks about 3 inches long, then dredge it in the flour and curry powder mixture.

Heat the olive oil over a high heat. Once it is sizzling add your fish to quickly brown, but not cook the whole way through. Cook the fish in batches until all of it is browned. Set aside.

Layer a large baking dish with the raw veggies – I love to use broccoli, capsicum and onion, but you could virtually use whatever is in your fridge.

Layer your fish on top of the veggies, placing a slice of Banana in-between each piece of fish.

To make the sauce, add the butter to a new pan. When the butter has melted and sizzling, add the flour and mix it around so the butter absorbs it and it starts to cook.

Add the coconut cream, mixing constantly. When thick, season generously with salt & pepper.

Pour the sauce over top of the fish dish.

Bake for 20 minutes and then serve over top of Rice.

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