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Coconut Fish And Shrimp Curry Recipe

Published: · Modified: by · This post may contain affiliate links · 2 Comments

Easy to make, and delicious, this curry can use up just about any firm fish. Don't be afraid of adding a few fresh mussels if you have them.
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A large dark colored frying pan full of yellow curry dish with king shrimp, red peppers and other vegetables and chunks of meat cooking and bubbling.

This mild coconut fish and shrimp curry is easy to make, delicious, and perfect for serving as a family meal or something special for guests. This curry dish can use up just about any firm fish. Don't be afraid of adding a few fresh mussels if you have them! Also try Lamb Rogan Josh, and Chicken Biryani Recipes.

A large dark colored frying pan full of yellow curry dish with king shrimp, red peppers and other vegetables and chunks of meat cooking and bubbling.

Substitutions

  • Vegetables: so many vegetables will work well with this curry, especially sweeter ones like peas, sweet potatoes, carrots, squash, peppers, and so many more.
  • Firm fish like salmon, tilapia, snapper, barramundi, cod (all types), mahi-mahi, halibut, basa, and tuna.

More Tasty Fish Dishes

📖 Recipe

A large dark colored frying pan full of yellow curry dish with king shrimp, red peppers and other vegetables and chunks of meat cooking and bubbling.

Coconut Fish And Shrimp Curry Recipe

Judith Coates
Easy to make, and delicious, this curry can use up just about any firm fish. Don't be afraid of adding a few fresh mussels if you have them.
Print Recipe Pin
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner
Cuisine Asian
Servings 6

Ingredients

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 tablespoon ginger finely grated
  • 2 tablespoon garlic cloves crushed
  • 1 teaspoon shrimp paste
  • 1 small red chilli pepper shredded, or ½ teaspoon chilli powder
  • 2 lemon grass stalks split, & bruised with a rolling pin
  • 1 tablespoon heaping curry powder
  • 1 tablespoon heaping muscovado sugar or demararo, brown, coconut sugar
  • 1 tablespoon cilantro chopped
  • 400 gr can coconut milk
  • 450 gr skinless hake fillets cut into rectangles
  • 220 gr frozen raw whole prawns
  • 1 lime juiced
  • 3 cups cooked basmati rice this adds 320 calories per ½ cup serving

Instructions
 

  • 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 lemon grass, 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 stems, coconut milk and 2 tablespoon 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, and the prawns are pink through.
  • Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

Nutrition

Calories: 276kcalCarbohydrates: 30gProtein: 5gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 63mgPotassium: 258mgFiber: 3gSugar: 3gVitamin A: 16IUVitamin C: 7mgCalcium: 36mgIron: 1mg
Keyword asian recipes, coconut fish and shrimp curry, curry recipes
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  1. Debbie says

    What is the nutrition for this curry please ? Protein?
    carbs ?

    Reply

    • Judith Coates says

      Hi Debbie, thank you for visiting my site! I have added the nutritional values to the recipe you requested. Please let me know how you like it!

      Reply