Fresh and Vibrant Coconut Fish Curry Recipe
Prep Time:
5 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 1 medium onion, roughly chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 red chili, roughly chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 teaspoon shrimp paste
  • 8 sprigs fresh cilantro (both stems and leaves), plus extra for serving
  • 1 tablespoon cooking oil
  • 2 stalks lemongrass, smashed
  • 1 tablespoon brown sugar
  • 1 (14-ounce) can coconut milk
  • ½ cup vegetable or fish stock
  • 1 lime, divided
  • ⅔ pound whole tiger prawns
  • ½ pound hake, cut into large pieces
  • ½ pound skinless salmon, cut into segments
Directions
  1. Make the curry paste: Add onion, garlic, ginger, chili, cumin, turmeric, shrimp paste, and cilantro to a blender, along with 1 tablespoon water.
  2. Blend for 15-20 seconds until smooth.
  3. Heat oil in a large, deep pan over medium heat.
  4. Add curry paste and cook for 4-5 minutes, stirring regularly.
  5. Add smashed lemongrass and cook for 1-2 more minutes.
  6. Add brown sugar, coconut milk, fish stock, and the juice of half a lime and bring to a gentle simmer.
  7. Add tiger prawns, hake, and salmon to the pan.
  8. Cover with a lid and allow the curry to gently simmer for 5 minutes until the fish is cooked through and the tiger prawns have turned pink.
  9. Serve immediately with remaining lime (cut into wedges), extra fresh cilantro, and more red chili, if desired.