Fish needs a different curry base from meat. Shorter cooking, more sourness, and a spice mix that will not bully something delicate.

Bolst’s fish curry paste is built for exactly that. Tamarind-forward, aromatic, and designed to be finished quickly.

Fry the paste, add coconut milk or tomato, bring it to a simmer, then slide the fish in and cook it for a matter of minutes. It also works with prawns and with firm white fish that would fall apart in a long braise.

Available at Curry Corner in North Melbourne.