serves 4

Coconut Fish and Shrimp Curry

Cuisine Indian, Seafood


  • 1 tbsp vegetable oil or ghee
  • 1 medium onion finely chopped
  • 1 tablespoon fresh ginger finely grated
  • 4 Garlic Cloves finely chopped
  • 1 small red chilli halved
  • 2 lemongrass stalks split, then bruised with a rolling pin
  • 1 tbsp garam masala
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1/8 tsp cayenne season heat to taste
  • 1 tbsp light brown sugar
  • small bunch coriander chopped
  • 1 13.5 oz can coconut milk
  • 1 lb skinless hake fillets cut into rectangles, roughly card size
  • 1/2 lb head-on Ecuadorian shrimp
  • 1 lime halved
  • cooked basmati or jasmine rice or naan to serve


  • 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, chili and lemongrass, and cook for 2 mins. Add the spices and sugar, and continue stirring. When the sugar starts to melt and everything starts to clump together, add the coconut milk, bring to a simmer.
  • Add the fish to the sauce, tuck the shrimp 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 cilantro leaves and serve with rice or naan.
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