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Member recipe

Fish Curry

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Serves 6

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

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  • 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


    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

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