Coconut Fish Curry Recipe
Introduction
Coconut fish curry is a delightful dish that combines tender hake and prawns in a fragrant, creamy sauce. This easy-to-make recipe balances mild spice with the sweetness of coconut milk, perfect for a comforting weeknight meal.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- Thumb-sized piece ginger, finely grated
- 3 garlic cloves, crushed
- 1 tsp shrimp paste
- 1 small red chilli, shredded (deseeded if you don’t like it too hot)
- 2 lemongrass stalks, split and bruised
- 1 heaped tbsp medium curry powder
- 1 heaped tbsp light muscovado sugar
- Small bunch coriander, stems finely chopped
- 400g can coconut milk
- 450g skinless hake fillets, cut into rectangles roughly credit card size
- 220g pack frozen raw whole prawns
- 1 lime, halved
- Cooked rice, to serve
Instructions
- Step 1: Heat the vegetable oil in a wide, lidded frying pan over medium heat. Add the finely chopped onion and soften it for about 5 minutes, stirring occasionally to prevent browning.
- Step 2: Increase the heat slightly. Stir in the grated ginger, crushed garlic, shrimp paste, shredded chilli, and bruised lemongrass stalks. Cook for 2 minutes to release the aromas.
- Step 3: Add the medium curry powder and light muscovado sugar. Keep stirring until the sugar starts to melt and the spices clump together.
- Step 4: Mix in the chopped coriander stems, coconut milk, and 2 tablespoons of water. Bring the mixture to a gentle simmer.
- Step 5: Add the hake pieces to the sauce and tuck the prawns evenly throughout. Squeeze over half of the lime juice, then cover with the lid and simmer for about 5 minutes until the hake flakes easily and the prawns turn pink.
- Step 6: Taste the curry and add more lime juice if desired. Sprinkle coriander leaves over the top and serve hot with cooked rice.
Tips & Variations
- For a milder curry, remove the chilli seeds before shredding.
- Swap hake for cod or tilapia if preferred.
- Add vegetables like bell peppers or spinach for extra color and nutrition.
- If you can’t find shrimp paste, a splash of fish sauce is a good substitute.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk to loosen the sauce if needed. This dish does not freeze well due to the seafood.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh prawns instead of frozen?
Yes, fresh prawns work well in this recipe. Add them to the curry towards the end of cooking, as they cook quickly.
Is this curry very spicy?
The heat level is mild to medium. Removing the chilli seeds or using less chilli will make it milder, while keeping them adds more warmth.
Print
Coconut Fish Curry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A fragrant and flavorful Coconut Fish Curry featuring tender hake fillets and juicy prawns simmered in a creamy coconut milk sauce spiced with curry powder, shrimp paste, and fresh herbs. This easy stovetop recipe delivers a vibrant Southeast Asian-inspired dish perfect for a comforting weeknight meal served with steamed rice.
Ingredients
Base Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- thumb-sized piece ginger, finely grated
- 3 garlic cloves, crushed
- 1 tsp shrimp paste
- 1 small red chilli, shredded (deseeded if you don’t like it too hot)
- 2 lemongrass stalks, split, then bruised with a rolling pin
Spices and Seasonings
- 1 heaped tbsp medium curry powder
- 1 heaped tbsp light muscovado sugar
- small bunch coriander, stems finely chopped
- small bunch coriander leaves, to scatter
Liquids and Proteins
- 400g can coconut milk
- 450g skinless hake fillets, cut into rectangles, roughly credit card size
- 220g pack frozen raw whole prawns (Big & Juicy Tiger Prawns recommended)
- 1 lime, halved
To Serve
- cooked rice
Instructions
- Prepare the base: Heat the vegetable oil in a wide, lidded frying pan over medium heat. Add the finely chopped onion and soften gently for 5 minutes until translucent and fragrant.
- Add aromatics and spices: Increase the heat slightly, then stir in the grated ginger, crushed garlic, shrimp paste, shredded red chilli, and bruised lemongrass stalks. Cook for 2 minutes, stirring continuously to release their flavors.
- Incorporate curry powder and sugar: Add the heaped tablespoon of medium curry powder and light muscovado sugar to the pan. Keep stirring the mixture so the sugar dissolves and the spices start to clump and coat the aromatics evenly.
- Add liquids and herbs: Stir in the finely chopped coriander stems, the can of coconut milk, and 2 tablespoons of water. Bring the mixture to a gentle simmer to meld the flavors.
- Cook the seafood: Nestle the hake pieces into the simmering sauce. Tuck the prawns in among the fish to ensure even cooking. Squeeze over half the lime. Cover with the lid and let it simmer for 5 minutes, or until the hake flakes easily and the prawns turn pink and opaque.
- Final seasoning and serving: Taste the curry and add more lime juice if desired to brighten the flavors. Scatter fresh coriander leaves over the top. Serve the curry hot with cooked rice on the side for a delicious meal.
Notes
- Deseed the chilli if you prefer less heat.
- Use sustainably sourced seafood when possible for environmental benefits.
- Be careful not to overcook the fish to keep it tender and flaky.
- Adjust the amount of lime juice to balance the curry’s flavor to your liking.
- For a spicier curry, add more chilli or use a hotter variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Keywords: coconut fish curry, hake curry, prawn curry, coconut milk curry, stovetop curry, easy seafood curry, Southeast Asian curry
