Fragrant Malaysian Fish and Potato curry

Fragrant Malaysian Fish and Potato curry
Cook in Cook in:
20 mins
Serves Serves:
£ per Serving Cost per Serving:


  1. Put the potatoes into a pan of boiling water and cook for 5 minutes and drain.
  2. For the curry paste place all the ingredients into a food processor and pulse until smooth. You may need to scrape down the side a couple of times until blended and smooth.
  3. In a dry frying pan add the curry paste and cook for 3-4 minutes with the potatoes until you have a wonderful aroma in the air. Pour in the coconut milk, vegetable stock and soy sauce. Bring to a simmer and pop in the fish, but not the prawns and cook for about 3 minutes. Then add the prawns, peas, pak choi and coriander. Simmer for 5 minutes.
  4. Mix the cornflour with some of the sauce in a small bowl, add to the pan and stir until slightly thickened and serve.


For the broth:
300g Smooth potatoes (e.gDesiree), peeled and cubed
1 x 400g can coconut milk
200ml hot vegetable stock
1 tablespoon soy sauce
300g cod fillet,cut into 3cm pieces
250g salmon fillet, cut into 3cm pieces
16 peeled raw king prawns
200g sugar snap peas, halved
2 pak choi, chopped
1 tablespoon fresh coriander
1 teaspoon cornflour

For the curry paste:
3 large shallots, peeled
1 teaspoon ground turmeric
2 red chillies, deseeded
2 lemon grass stalks, chopped
2 garlic cloves, peeled
1 x 2cm piece of fresh ginger, peeled
2 tablespoons groundnut oil
3 tablespoons water