Coconut fish curry

Coconut fish curry

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(69 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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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.
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!


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