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Bea Bagnall: +64 22 306 5743

Marketing & Video
Kerren Packer: +64 21 858 751



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Marketing & Video


Journey of a Fisherman & Offshore Adventures creates ever lasting fishing experiences.

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18 Devon Street,
Mangawhai Heads, 0505
New Zealand

2019 Journey of a Fisherman  |  2019 Offshore Adventures - All Rights Reserved

By Bea

Seafood recipes inspired from Bea’s travels around the globe will bring tasty, light, family friendly meals to the table. Bea is a self taught cook who loves the challenge of creating a healthy seafood meal that is not only satisfying and delicious these simple recipees combines fresh produce, commonly-available ingredients and your fresh catch of the day. Please feel free to share these recipes and contact us with any questions and feedback.

Kingfish Butter Curry

Serves: 4


50g butter
1 large onion, cut into wedges
2 cloves garlic, crushed
2 tsp ground coriander
2 tsp ground cumin
2 tsp garam masala
1 tsp paprika
2 Tbsp tandoori paste
2 Tbsp tomato paste
1 can (400g) crushed tomatoes
1 ½ cups cream
1 can (400ml) coconut milk
1 cinnamon stick
500g Kingfish, cut into bite size pieces
2 tsp sugar
1 Tbsp lemon juice
Handful of fresh coriander (optional)

Rice to serve
Poppadoms and Nan bread are also great accompaniments


  1. Heat a wok or large frying pan on high heat and add the butter. Once the butter has melted add the onion and cook until softened and almost see through, approx 4-5 minutes

  2. Add the garlic and spices and cook for 30 seconds and aromatic

  3. Lower the heat to medium and stir in the tandoori and tomato pastes and cook for 1 minute, stirring constantly. Add the tomatoes, coconut milk, cream and cinnamon stick and cook until thickened, approx 5 minutes.

  4. Add the Kingfish pieces and give a gentle stir to coat and mix in all the pieces then gently stir through the sugar and lemon juice. Cook for a further 3-4 minutes or until the fish pieces are cook through. Cooking time will vary with the fish depending on the size of your pieces.

  5. Serve with rice, poppadoms and Nan bread. ENJOY!