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Curry paste

. 1 medium onion, roughly chopped
. 4 cloves garlic
. 1 tbsp fresh ginger, chopped
. ½ cup fresh coriander stems and roots, chopped
. ¼ tsp
dried chilli flakes
. ½ tsp ground turmeric
. 1 tsp Thai shrimp paste (optional)
. 1 tbsp canola oil

Curry sauce

. 165ml light coconut cream
. 1 lemongrass stalk
. 1 cup water
. 2 tbsp brown sugar
. 1 tbsp fish sauce
. 1 tbsp lemon or lime juice
. 1
x 420g can crushed

The curry

. 2 medium-sized carrots, sliced
. 1 small head broccoli, cut into florets
. 600g white fish fillets, diced
. ½ cup coriander leaves


Curry paste

In a food processor, blend onion, garlic, ginger, coriander stems and roots, chilli flakes, ground turmeric and Thai shrimp paste until smooth. In a large saucepan heat canola oil.

Add blended curry paste to saucepan and fry gently for approximately 5 minutes.

Curry sauce

To the curry paste, add the coconut cream, lemongrass, water, brown sugar, lemon or lime juice and tomatoes.

Bring to a gentle simmer and cook for approximately 30 minutes or until the sauce has reduced by about one third.

The curry

To the thickened sauce, add the carrots, broccoli and fish.

Cook for about 5 minutes or until the fish is just cooked through and the vegetables are tender.

Serve with coriander leaves on top.

This recipe serves 4 people.

Image courtesy of the Heart Foundation. This recipe has been developed by the Heart Foundation.


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