Fish in red curry sauce


  • 400ml coconut milk
  • 3 tbsp ground nut oil
  • 2 tsp brown mustard seeds
  • 1 tsp fenugreek seeds
  • 2 fresh green chillies, deseeded and sliced
  • 5 tbsp Madhur Jaffrey’s Red Curry Paste
  • 1.5 tbsp fish sauce
  • 1 tsp tamarind paste (or lemon juice)
  • 1 tsp brown sugar
  • 450g fish cut into 7cm pieces
  • 1 tsp turmeric
  • 4 fresh kaffir lime leaves (or 1 tsp lemon rind, julienned)
  • 15 fresh basil leaves (or fresh baby spinach)


Heat the oil in a pan and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds & fresh green chillies. Stir and fry for a minute. Put in the curry paste. Stir and fry until the oil separates and the paste is lightly browned. Reduce the heat to low and add the fish sauce, tamarind, sugar and 175ml of water. Stir and taste the balance of seasonings. Cover and simmer on a very low heat for 5 minutes. Stir in the coconut milk. Lightly dust the fish pieces with salt and turmeric and then slide them into the sauce in a single layer. Bring to a simmer. Spoon the sauce over the fish pieces, cover, and simmer very gently for about 6 minutes until they just cook through. Just before serving, tear up the lime leaves or else remove the central vein and cut them into fine strips. Scatter these and the basil or spinach leaves over the top of the fish when serving.

Nutritional Information

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 448.0
  • Total Fat: 32.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 724.2 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.8 g

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