Fish curry with coconut, lemongrass and kaffir lime

This taste sensation will wow on any occasion

Fish curry with coconut, lemongrass and kaffir lime

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4


2 tbsp vegetable oil

1 clove of garlic, sliced

4 young leeks or spring onions, green parts only, finely chopped

2 tsp whole coriander seeds, ground

1 tbsp whole cumin seeds, ground

1 tsp turmeric, ground

2 walnut-sized piece of fresh ginger, peeled and finely grated

10 cherry tomatoes, roughly cut into quarters

1 stick of lemongrass, very finely chopped*

165ml coconut milk

2 kaffir lime leaves*

1 tbsp fresh lemon or lime juice

¼ red pepper, de-seeded and very finely sliced

pinch of sugar

salt and pepper

a dash of fish sauce (optional)

400g white fish, cut into small chunks, or a mix of white fish and prawns

1 tbsp coriander, chopped

*if you do not have lemongrass or kaffir lime leaves you can leave them out. The curry will still taste good.


1. Drizzle the oil in a wok or large frying pan and gently fry the garlic until it begins to brown. Discard the garlic. Add the leek leaves to the garlic-flavoured oil and sweat these until they are soft but not discoloured.

2. Add the coriander, cumin, turmeric and ginger to the pan and cook gently for a minute.

3. Add the chopped tomatoes and lemongrass if using, followed by the coconut milk and kaffir lime leaves.

4. Mix the ingredients together well and allow to simmer gently for about 10 minutes.

5. Taste the sauce and adjust the seasoning by adding a little lemon juice, a pinch of sugar, salt and pepper. Add a splash of fish sauce too if you want to add more flavour. If your curry needs more liquid add a little water.

6. Add your protein to the curry: if using fish or prawns simmer on a low heat for 6-8 minutes. For chicken, simmer on high for around 12 minutes.

7. Divide the curry between four bowls, top with the chopped coriander and serve with some basmati rice.

Recipe and image courtesy of Dr Joan Ransley for

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