Coconut fish curry

This colourful hake and salmon one-pot has Thai and Indian inspired flavours and is quick enough for midweek – ready in under 30 minutes


1 tbsp vegetable oil

1 onion, finely chopped

thumb-sized piece ginger, finely grated

3 garlic cloves, crushed

1 tsp shrimp paste

1 small red chilli, shredded (deseeded if you don’t like it too hot)

2 lemongrass stalks, split, then bruised with a rolling pin

1 heaped tbsp medium curry powder

1 heaped tbsp light muscovado sugar

small bunch coriander, stems finely chopped

400g can coconut milk

450g skinless salmon fillets,

220g skinless haddock f

1 lime, halved

cooked rice, 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, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander items, coconut milk and 2 tbsp water, then bring to a simmer.

Add the fish to the sauce, tuck the prawns 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. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.


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