Fresh And Vibrant Coconut Fish Curry Recipe

A wide range of curry recipes exist worldwide, including spicy Indian vindaloo, aromatic Caribbean goat curry, and hearty Japanese chicken katsu. Curry has something for everyone, from mild, fresh flavors to fiery stews simmered for hours.

– 1 medium onion, roughly chopped – 1 tablespoon minced garlic – 1 tablespoon minced ginger – 1 red chili, roughly chopped – 1 teaspoon ground cumin – ½ teaspoon ground turmeric – 1 teaspoon shrimp paste – 8 sprigs fresh cilantro (both stems and leaves), plus extra for serving – 1 tablespoon cooking oil – 2 stalks lemongrass, smashed – 1 tablespoon brown sugar – 1 (14-ounce) can coconut milk – ½ cup vegetable or fish stock – 1 lime, divided – ⅔ pound whole tiger prawn – ½ pound hake, cut into large piece – ½ pound skinless salmon, cut into segment



Make curry paste: Blend onion, garlic, ginger, chili, cumin, turmeric, shrimp paste, cilantro, and 1 tablespoon water. 

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For fifteen to twenty seconds, blend until smooth. On medium heat, bring the oil to a temperature in a large, deep pan. 

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Put curry paste in and stir for 4-5 minutes. Keeping and reheating fish can be tricky.

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Cook 1-2 minutes with smashed lemongrass. A good reheat is most important.

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Brown sugar, coconut milk, fish stock, and half a lime juice should simmer gently. 

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Put tiger prawns, hake, and salmon in the pan. Take your time and avoid drying out.

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Cover the curry and simmer for 5 minutes until the fish is cooked and the prawns are pink.

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If desired, add remaining lime, fresh cilantro, and red chili and serve immediately.

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