Fish curry with coconut and kaffir lime

Fish curry

Total time: 0:30
Level: Easy
Serves: 2 people


  • 2 tbsp. vegetable oil
  • 1 garlic clove, sliced
  • 4 young leeks OR spring onions, finely chopped
  • 1/4 red pepper, de-seeded and finely sliced
  • 2 tsp. whole coriander seeds, ground
  • 1 tbsp. whole cumin seeds, ground
  • 1 tsp. ground turmeric
  • 2 walnut sized pieces of fresh ginger, peeled and finely grated
  • 10 cherry tomatoes, roughly cut into quarters
  • 2 kaffir lime leaves (optional)
  • 1 stick of lemongrass, very finely chopped (optional)
  • 165 mL coconut milk
  • 1 tbsp. fresh lemon or lime juice
  • 1 tbsp. fish sauce (optional)
  • 400 g. white fish, cut into small chunks, or a mix of white fish and prawns
  • Salt and pepper
To serve
  • 1 tbsp. fresh coriander, chopped


  1. Drizzle the vegetable oil in a wok or large frying pan and gently fry the garlic slices until they begin to brown and then discard.
  2. Add the chopped green leek leaves (or spring onions) to the garlic flavoured oil and sweat these until they are soft but not discoloured.
  3. Add the ground coriander, cumin and turmeric and ginger to the pan and cook gently for a minute.
  4. Add the chopped tomatoes and the lemongrass, if using, followed by the coconut milk and kaffir lime leaves, if using.
  5. Mix the ingredients together well and allow to simmer gently for about 10 minutes (during which time you can cook some Basmati rice which takes about 12 minutes to cook).
  6. Try the sauce and adjust the seasoning to taste by adding a little lemon juice, pinch of sugar, salt and pepper and a splash of fish sauce, if using.
  7. Now it’s time to add the fish. Allow 6-8 minutes to cook at a simmer.
  8. Serve your curry with rice, strewn with a little chopped coriander and spices to finish.
Top tip: Chicken breast can be substituted for fish, although this should be cooked for a little longer (12 minutes) before it is safe to eat.