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Fish Curry

By rozzie1 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6
Delicious,easy and quick recipe which can be adapted to chicken or other protein


  • 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


  • STEP 1
    Heat oil in large sauté pan and gently cook onion, garlic and ginger for 5 minutes until softened.
  • STEP 2
    Stir in curry paste and cook for 2 minutes
  • STEP 3
    Add chicken stock and coconut milk and bring to a gentle simmer (do not boil as milk could separate)
  • STEP 4
    Stir in sugar, salt and add the fish. Simmer for a couple of minutes until the fish is opaque
  • STEP 5
    Add the prawns and cook for a couple of minutes until pink
  • STEP 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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