Coconut Fish Curry

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 3 medium sole, John Dory or flounder, skinned, filleted and cut into small pieces
  • 500 ml (16fl oz) thin coconut milk
  • Salt
  • 2–3 tablespoons groundnut oil
  • 1–2 shallots, sliced
  • 2 tablespoons red chilli peppers, seeded and finely chopped
  • 2 teaspoons fish paste
  • 1 teaspoon ground turmeric
  • 2 teaspoons grated fresh root ginger
  • 2 teaspoons brown sugar
  • 120 ml (4fl oz) tamarind water, or lime juice
  • 225 ml (8fl oz) thick coconut milk
  • Freshly ground black pepper


Put the fish, coconut milk and a little salt into a large pan. Cook gently for about 5 minutes until the fish is just cooked. Remove from the heat and put aside.

Heat the oil in a frying pan and sauté the shallots for about 5 minutes, until they are brown and crisp. Add the chillies and cook for a minute. Stir in the fish paste, turmeric and ginger to make your seasoning mix. Cook for a couple of minutes before adding the sugar and tamarind water or lime juice, and then simmer for 5 minutes.

Stir in the thick coconut milk and season with salt and pepper to taste. Drain the fish, discarding the liquid, and add to the pan. Heat through for a minute and serve.