Coconut fish curry (fish recipe curry)

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Fish recipe curry This vibrant hake and prawn one-pot has Thai and Indian impressed flavours and is fast sufficient for midweek – prepared in beneath half-hour

Coconut fish curry


  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • thumb-sized piece ginger, finely grated
  • 3 garlic cloves, crushed
  • 1 tsp shrimp paste
  • 1 small crimson chilli, shredded (deseeded when you do not prefer it too scorching)
  • 2 lemongrass stalks, break up, then bruised with a rolling pin
  • 1 heaped tbsp medium curry powder
  • 1 heaped tbsp mild muscovado sugar
  • small bunch coriander, stems finely chopped
  • 400g can coconut milk
  • 450g skinless hake fillets, minimize into rectangles, roughly bank card dimension
  • 220g pack frozen uncooked complete prawns
  • 1 lime, halved
  • cooked rice, to serve


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