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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
