No image available
Member recipe

Fish Curry

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Servings

Serves 6

Delicious,easy and quick recipe which can be adapted to chicken or other protein

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 1 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 2 garlic cloves finely chopped or crushed
  • 5cm piece fresh root ginger, peeled and finely chopped
  • 2 tbsp hot curry paste
  • 300ml chicken stock
  • 400ml can coconut milk
  • 2tsp caster sugar
  • 1/4 tsp salt
  • 750g skinless white fish (coley, pollack, cod, etc) cut in to chunks
  • 400g peeled raw prawns (larger are better e.g. Tiger)
  • Juice of 2 limes or to taste
  • Small handful of coriander leaves

Method

    1. Heat oil in large sauté pan and gently cook onion, garlic and ginger for 5 minutes until softened.
    2. Stir in curry paste and cook for 2 minutes
    3. Add chicken stock and coconut milk and bring to a gentle simmer (do not boil as milk could separate)
    4. Stir in sugar, salt and add the fish. Simmer for a couple of minutes until the fish is opaque
    5. Add the prawns and cook for a couple of minutes until pink
    6. Add lime juice to taste, serve in warm bowls - scatter over coriander to serve. Serve with basmati or jasmine rice and mini poppadoms

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips