Coconutty Fish Curry

Anyone who knows me well will know that I have a slight obsession with all things to do with South East Asia. Yes I admit it, I am one of those people who will quite often talk about my travels even when not particularly relevant to the conversation. As a matter of fact, I think it is quite a talent to be able to turn literally any conversation in the world into something Asia related, even if I am the only person who thinks so.

My talk of my travels over the past two weeks however have been somewhat out of control. With my little sister currently travelling through South East Asia and visiting many of the places that I love the most, I am finding myself developing another case of the travel bug! For those of you who haven’t yet contracted the travel bug, let me tell you now that it is a very dangerous condition. It usually leaves you with absolutely no money, as well as making you hugely annoying to your friends and family for years after your return due to constant verbal outbursts about your experiences.

Despite knowing the inevitable outcome of the travel bug, I will visit South East Asia again very soon. At least I will now have my sister to share my condition with me! One of my favourite parts of travelling was getting to try all of the local cuisines, something I feel very grateful about as I can now attempt to replicate some of my favourite dishes in my very own kitchen. My Coconutty Fish Curry is one of my latest Asian inspired inventions.

Packed with predominantly Thai ingredients and flavours, this dish takes me back to many evenings spent eating spicy Thai currys with a Chang beer, whilst watching the sunset over a beautiful beach…

Coconutty Fish Curry


(Serves 4)

For the paste:
2-3 shallots, peeled and roughly chopped
1 tablespoon of freshly grated ginger
1 lemongrass stem, roughly chopped
2 garlic cloves, peeled and roughly chopped
1 birds eye chilli’s, roughly chopped
2 tablespoons of tomato purée
1 teaspoon fish sauce
1 tablespoon cumin seeds
1 tablespoon ground coriander
1 tablespoon coriander seeds
3 cloves
1 star anise
1 tablespoon of freshly chopped coriander
2 tablespoons groundnut oil

For the curry:

500g of fresh cod loin, cut into chunks
400ml coconut milk
1 teaspoon of fish sauce
1 tablespoon of freshly chopped coriander
1 fresh red chilli, sliced
Salt and fresh black pepper

Serve with basmati rice


  1. Begin with the paste. Lightly toast the cumin and coriander seeds in a pan for a few minutes until they begin to let off an aroma. Transfer to a pestle and mortar and grind until fine. Add in the cinnamon, star anise and cloves and continue to grind, slowly adding in the other ingredients.
  2. Keep going until everything is incorporated and you are left with a paste like texture.
  3. Next, heat a large saucepan over a medium to high heat. Once the pan is hot add in your fresh paste and fry off for a couple of minutes. Pour in the coconut milk and fish sauce and stir well. Bring to a boil and then turn down to a simmer for a few minutes.
  4. Add in your fresh cod and leave to cook for around 5 minutes, or until the cod is beginning to flake. Once cooked season with salt and fresh black pepper and garnish with fresh chilli and coriander. Serve in bowls alongside some steaming basmati rice.


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