Coconut Fish Curry

We love the flavours of the Thai cuisine and the spices of the traditional Indian cuisine. Although both cuisines have some similarities, it is on the opposite end of the spectrum when it comes to flavours. We tried to mix and match and bring both these wonderfully delicious cuisines together. Born out of that is this mouth-watering coconut curry cooked with fish and prawns. This recipe will give you a taste of both cuisines with the added flavours of the prawns.

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Flavours of the World

A combination of Thai and Indian cuisines gives this fishy curry a unique blend of flavours

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Prep Time

15 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 1 tbsp of vegetable oil
• 1 onion finely chopped
• 1 piece smallof ginger finely grated
• 3 cloves of garlic crushed
• 1 tsp of shrimp paste
• 1 small red chilli shredded
• 1 tbsp of curry powder
• 1 tbsp of sugar
• Small bunch of coriander finely chopped
• 400 grams of coconut milk
• 450 grams of fish fillet
• 220 grams of prawns
• 1 lime

Prep Time 15 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 1 tbsp of vegetable oil 1 onion finely chopped 1 piece smallof ginger finely grated 3 cloves of garlic crushed 1 tsp of shrimp paste 1 small red chilli shredded 1 tbsp of curry powder 1 tbsp of sugar Small bunch of coriander finely chopped 400 grams of coconut milk 450 grams of fish fillet 220 grams of prawns 1 lime

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Instructions

1. In a frying pan, heat up the oil
2. Add the onions and cook until its softens
3. Add ginger, garlic, shrimp paste and chilli and cook for 2 minutes
4. Stir in the curry powder and sugar
5. As the sugar melts, add the coriander, coconut milk and 2 tbsp of water and bring to simmer
6. Add the fish fillets to the sauce and top a little bit of the sauce over the fish
7. Squeeze the lime over the sauce and the fish
8. Close the lid of the pan and cook for 5 mins
9. Once cooked, remove from heat and serve with rice