Quick Hot Mixed Fish Curry recipe

This is a simple fish curry recipe that tastes so complex, your guests will think you've been cooking all day long. Use meaty fish such as cod or haddock, or try alternatives such as pollock or even salmon.


  • 1 onion
  • 2 garlic cloves
  • 2 tbsp. hot curry paste
  • 400ml coconut milk
  • 375g haddock
  • 375g cod
  • 12 tiger prawns
  • Juice of one lime
  • Handful freshly chopped coriander
  • 1 tbsp. oil


  1. Finely chop the onion and garlic cloves. Cut the fish into chunks (make sure it is boned) and de-vein the prawns. Heat the oil in a frying pan and add the onion and garlic - cook until fragrant.

  2. Add the curry paste, cook for 30 seconds then stir in the coconut milk.

  3. Add the fish and simmer until they turn opaque, then add the prawns and lime juice, and cook until the prawns turn pink and are cooked all the way through.

  4. Stir the coriander through the curry to serve.

Don't use any smoked fish for this recipe as it will fight against the flavours of the curry paste. This recipe serves four.

Author: Laura Young.

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400mlabout 1 ¾ cups (1.6907 cups based on 236.59 mililitres in a US cup)
375gabout 13 oz (13.227375 oz based on 0.035273 ounces in a gram)


Published: January 9, 2012