Coconut fish curry

Coconut fish curry

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(40 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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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14th Sep, 2018
This recipe is literally the best thing since sliced bread. Cooked this for myself and the Mrs, and it was so good! It was quick and easy. Next time I'm making sure I have double the ingredients because the above ingredients between 2 of us only lasted for 2 days. Will be cooking this again. Couldn't find shrimp paste, so used Fish sauce. Didn't any chilli's at home but used chilli powder instead and it worked fine!
21st Apr, 2018
Fantastic recipe. Had a huge piece of monkfish so used this recipe and it really was fabulous. Added some ground fenugreek, cumin & ground coriander, as well as baby sweetcorn at the beginning and put 6 chopped fresh tomatoes in along with the monkfish and could not fault this. Will definitely be using this recipe again!
18th Feb, 2018
Absolutely lovely but no more impressive than any other Thai style curry I've made. Could have easily doubled the paste, chilli and curry powder and then simmered it with a lid on for 20 minutes before adding any fish or prawns to give the flavours a chance to develop. Did well with both halves of the lime squeezed in and some splashes of fish sauce for depth.
Paddy Colville's picture
Paddy Colville
29th Jan, 2018
hafnt mayd it yet but t luks nise !!!?!! fums up
Circuits Pro's picture
Circuits Pro
11th Jan, 2018
Great curry and not complicated at all to cook. I could not get ny shrimp paste which meant it needed a bit of salt to finish. Maybe good to add some potatoes or waterchesnuts to absorb some of the amazing flavour.
26th Nov, 2017
I loved this recipe! I substituted the prawn paste with 1 tbsp of fish sauce and it was just perfect. Will be making it again!
Codrut Lungulescu's picture
Codrut Lungulescu
17th Feb, 2018
Thanks for the comment really helped couldn't find prawn paste ether :)
19th Nov, 2017
This curry is delicious. I made the sauce the day before & added the fish just before cooking which I did in the oven for about 20 minutes whilst we ate our starter at a dinner party. So simple but my guests just loved it.
1st Jul, 2017
Just cooked this curry and it is absolutely amazing, the sauce is so delicious! Recipe is easy to follow and quick to make. Will definitely be making this again and again. A must try!
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.


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?
Paddy Colville's picture
Paddy Colville
29th Jan, 2018
I like to add lots of custard to this ;)