Coconut fish curry

Coconut fish curry

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(18 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

Nutrition and extra info

  • sauce only

Nutrition: per serving

  • kcal412
  • fat24g
  • saturates16g
  • carbs15g
  • sugars11g
  • fibre2g
  • protein33g
  • salt1.7g
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  • 1 tbsp vegetable oil
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-sized piece ginger, finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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
  • 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 (we used Big & Juicy Tiger Prawns, which are sustainably fished)



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 lime, halved



    The same shape, but smaller than…

  • cooked rice, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.

  2. Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

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Comments, questions and tips

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27th Mar, 2017
I don't often comment either but this was quite incredible. I served it for a dinner party and everyone had seconds and raved about it. I think I had thirds! Couldn't find shrimp paste so used fish sauce instead which worked perfectly. Bursting with flavour and very easy to make the sauce in advance and add fish 10 mins before serving. This is going to be my number 1 curry recipe.
25th Jul, 2016
I don't often add comments but this was so delicious I just had to. I made it with frozen cod fillets and prawns. Forgot to buy shrimp paste but had anchovy paste in so used this. Used a few grinds of a chilli grinder rather than getting a fresh chilli. It was delicious. Sauce was quite runny so was good sreved with naan bread to mop up the sauce. I'm sure it would taste good with any fish or chicken.
14th Mar, 2016
I cannot speak highly enough about this dish. It is fragrant, zingy and bursting with flavour. I am a bit of a chilli fiend, so I put in two Birds Eye chillies, which I thought was just perfect with the balance of the coconut, lemongrass and lime. I would certainly recommend that you go the whole hog with this recipe, and ditch any ideas of using light coconut milk, as the sauce for me was exemplified by the rich creamy sauce you can only get from the full fat version. Otherwise, I fear that the sauce may turn out a little on the runny side, especially after only fifteen minutes worth of cooking time.
Minoo's picture
18th Feb, 2016
We absolutely loved this recipe! It's so tasty we wished we'd made more. I used frozen hake which was much cheaper than fresh and worked well. Make this, you won't regret it!
7th Feb, 2016
Made this curry for dinner tonight, followed the instructions to the letter it was absolutely delicious. Will definitely make this again. This curry would work perfectly with any white fish. 10/10
7th Feb, 2016
Great recipe!! Used anchovy paste instead of shrimp paste as Sainsbury's had run out, and used cod but seemed fine! Also added some dark soy sauce for more saltiness and used light coconut milk as am dieting. For my taste it was slightly too sweet - I'd definitely add less sugar if I make it again (which I'm sure I will!)
30th Sep, 2015
used cod and haddock and it tasted great! Except for the shrimp paste. Definitely leaving that out next time, not for my tastebuds
12th Mar, 2015
This was delicious! Very flavorful and fresh tasting. Quick and easy to make, will be having again soon!
9th Mar, 2015
Not a fan of fish at all but would really like to like it. Thought my fish dish should be a curry so the dish would not be over powering. Couldn’t find hake so used cod. The sauce was delicious!! I used 2 red chillis to increase the heat and all fresh ingredients as per recipe requested. Good dish to try out fish. (if you’re not a big fish fan)
2nd Mar, 2015
Made this at the weekend. Liked the eye of using hake for a change but then found Tesco fresh fish counter only had one fillet left so also bought some cod to add to it (similarly priced). Also bought some lovely shell on crevettes to put in for the prawns. Overall we enjoyed it. Sauce was actually a little mild on the spice side for our taste (altho not watery as per last reviewer, more creamy) so would increase the chilli next time - we only used half a green chilli s were catering for a visitor and didn't want to overpower. Liked using all the other fresh ingredients like ginger and lemon grass. Haven't got shrimp paste so used shrimp powder. The fish cooked perfectly as per the instructions. This dish was a nice change as we tend to do a lot of chicken curries.


22nd Oct, 2015
Any suggestions for a starter and a dessert to go with this dish would be appreciated. Thanks.
21st Oct, 2015
What would be a good starter and dessert to accompany this coconut fish curry?
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