Coconut Fish Curry Recipe

Introduction

This coconut fish curry is a vibrant and fragrant dish that combines tender hake and juicy prawns in a creamy, spiced coconut sauce. It’s perfect for a comforting weeknight dinner that feels exotic but is easy to prepare.

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 with a rolling pin
• 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

1. Step 1: Heat the vegetable oil in a wide, lidded frying pan over medium heat. Add the finely chopped onion and soften it gently for about 5 minutes until translucent.
2. Step 2: Increase the heat slightly. Stir in the grated ginger, crushed garlic, shrimp paste, shredded red chilli, and bruised lemongrass stalks. Cook for 2 minutes, stirring frequently to release their aromas.
3. Step 3: Add the medium curry powder and light muscovado sugar. Continue stirring until the sugar begins to melt and the mixture starts to clump together.
4. Step 4: Stir in the chopped coriander stems, pour in the coconut milk and add 2 tablespoons of water. Bring the sauce to a gentle simmer.
5. Step 5: Gently add the hake fillets to the sauce. Tuck the prawns in around the fish. Squeeze half the lime over the top.
6. Step 6: Cover with the lid and simmer for 5 minutes, or until the hake flakes easily and the prawns turn pink and are cooked through.
7. Step 7: Taste the sauce and adjust seasoning by squeezing in more lime juice if desired. Scatter the remaining coriander leaves over the curry and serve hot with cooked rice.

Tips & Variations

• For a milder curry, remove the seeds from the chilli before adding it to the pan.
• Try swapping hake for other firm white fish like cod or sea bass if unavailable.
• You can substitute raw prawns with cooked ones, adding them in the last few minutes just to warm through.
• Add a handful of chopped spinach or kale at the end for extra greens.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until piping hot. Avoid boiling to prevent the fish from becoming tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemongrass instead of stalks?

Yes, fresh lemongrass stalks are preferred for their authentic flavor, but you can use lemongrass paste as an alternative. Use about 1 tablespoon and adjust to taste.

Is shrimp paste necessary in this recipe?

Shrimp paste adds a deep umami flavor, but if you’re unable to find it or prefer not to use it, you can omit it. The curry will still be delicious but slightly less complex.

Coconut Fish Curry Recipe

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★★★★★

4.6 from 139 reviews

• Author: Hailey
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A fragrant and creamy Coconut Fish Curry made with tender hake fillets, succulent prawns, and aromatic spices simmered in rich coconut milk. This quick and easy dish is perfect for a comforting weeknight dinner and is served best with steamed rice to soak up the luscious sauce.

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Ingredients

Scale 1x2x3x

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 Flavorings

• 1 heaped tbsp medium curry powder
• 1 heaped tbsp light muscovado sugar
• small bunch coriander, stems finely chopped (plus leaves for garnish)

Main Protein

• 400g can coconut milk
• 450g skinless hake fillets, cut into rectangles, roughly credit card size
• 220g pack frozen raw whole prawns (e.g., Big & Juicy Tiger Prawns)

Finishing Touches

• 1 lime, halved
• cooked rice, to serve

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Instructions

1. Heat the oil and soften onion: Heat 1 tablespoon of vegetable oil in a wide, lidded frying pan over medium heat. Add the finely chopped onion and cook gently for about 5 minutes until softened but not browned.
2. Add aromatics: Increase the heat slightly, then stir in the grated ginger, crushed garlic, shrimp paste, shredded red chilli, and bruised lemongrass stalks. Cook everything together for 2 minutes to release their flavors.
3. Incorporate curry powder and sugar: Add the heaped tablespoon of medium curry powder and light muscovado sugar to the pan, stirring constantly. Continue cooking until the sugar starts to melt and the mixture begins to clump together, intensifying the flavors.
4. Add herbs and liquids: Mix in the finely chopped coriander stems, then pour in the coconut milk along with 2 tablespoons of water. Stir well and bring the sauce to a gentle simmer over medium heat.
5. Simmer fish and prawns: Add the hake fillets carefully to the sauce, nestling them in so they are covered. Tuck the frozen raw prawns among the fish pieces. Squeeze over half the lime to add acidity. Cover the pan with a lid and let everything simmer gently for about 5 minutes, or until the fish is just cooked through and flaking easily, and the prawns have turned pink.
6. Adjust seasoning and serve: Taste the curry and add an extra squeeze of lime juice if desired for brightness. Scatter fresh coriander leaves on top as garnish. Serve the curry hot with freshly cooked rice to soak up the flavorful sauce.

Notes

• To reduce heat, remove the seeds from the red chilli before shredding.
• Sustainably sourced seafood such as Tiger Prawns is recommended for this recipe.
• Use a wide, shallow frying pan or skillet for even cooking of the curry.
• Leftovers can be refrigerated and gently reheated but are best eaten fresh.
• For a spicier curry, leave the chilli seeds in or add extra chilli flakes according to taste.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Southeast Asian

Keywords: coconut fish curry, hake curry, prawn curry, Southeast Asian curry, coconut milk curry, quick fish recipe