Coconut fish curry with coriander rice

Serves 4
Prep time: 15 minutes
Cook time: 15 minutes

400gm skinned/boned monkfish, cut into small even cubes – other species to use could be blue moki, kahawai, ling,
200gm prawn cutlets
1 tbsp vegetable oil
1 onion, diced
1 tbsp minced ginger
1 tbsp minced garlic
1 tsp shrimp paste
1 tsp chilli flakes
½ lemongrass stalk, split, then bruised with back of knife, sliced
1½ tbsp Black Market Spice Malaysian spice
1 tbsp brown sugar
1 cooked capsicum, diced
1 can coconut cream
2 tbsp water
1 lime, ½ juiced, ½ for garnish
2 tbsp coconut thread, ½ in curry, ½ on rice
¼ cup coriander leaf, to garnish
2 cups cooked Jasmine rice


  1. Heat the oil in a large pot/pan with a lid, add shallots and soften for 5 minutes.
  2. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass and cook for 2 minutes.
  3. Add the curry powder and sugar and keep stirring. When the sugar starts to melt and everything starts to clump together, add ¾ of the coriander stems, capsicum, fennel, coconut cream and 2 tablespoons of water, then bring to a simmer.
  4. Add the fish to the sauce, then the prawns and squeeze over half the lime.
  5. Place on the lid and simmer for another 5 minutes or until the fish is just cooked and flaking and the prawns are cooked through.
  6. Stir through the coconut thread and coriander leaf through the rice and serve alongside the curry.

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