Coconut Fish Curry

Seafood Sizzles in Winter


This is one of the great one pot cooking jobs .. With Thai and Indian inspired flavours the dish can be ready in  around 30 minutes
Coconut Cod Curry

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Calories per serving: 412

Fat per serving: 24g


  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • ginger, finely grated about thumb size
  • 3 garlic cloves, crushed
  • 1 teaspoon shrimp paste (Thai)
  • 1 small red chilli diced (de-seed if you don't like it hot )
  • 2 lemongrass stalks, split and bruise ( roll over)
  • 1 heaped tablespoon of medium curry powder
  • 1 heaped tablespoon CSR Muscovado sugar ( brown will do)
  • small bunch of coriander, stems finely chopped
  • 400 g can coconut milk
  • 450 g cod fillets, cut into pieces the size of a credit card ($7.50 at Aussie's)
  • 220 grams whole green medium king prawns ($3.50 at Aussie's)
  • 1 lime, halved
  • cooked rice to serve with


  1. Heat the oil in a large lidded
  2. Add the onion and allow to soften for about 5 minutes
  3. Increase the heat a bit and add the ginger, garlic,shrimp paste, chilli and lemongrass, and cook for 2 mins.
  4. Add the curry powder and sugar and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tablespoons water., then bring to a simmer.
  5. Add the cod to the sauce, tuck the prawns in and squeeze over half a lime.
  6. Place the lid on and simmer for about 5 minutes or until the cod is cooked and flaking,and the prawns are pink through.
  7. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter the coriander leaves and serve with rice.
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