Seafood curry

Nutritional Information (amount per serving)


Serves 4   Approx time: 30   Difficulty: super easy


  • 400 ml light coconut milk
  • 200 g large, raw prawns, from sustainable sources, ask your fishmonger, peeled and butterflied with tail-shells on
  • 4 small fresh red mullet fillets, from sustainable sources, ask your fishmonger, scaled and pin-boned
  • 2 fresh sea bream fillets, from sustainable sources, ask your fishmonger, scaled, pin-boned and cut into large pieces
  • 2 handfuls fresh, live mussels, from sustainable sources, ask your fishmonger, washed and debearded
  • 1 splash soy sauce
  • medium egg noodles, cooked, to serve

For The Curry Paste

  • 6 spring onions, washed and trimmed
  • 3 hot red chillies, deseeded (2 finely chopped and 1 finely sliced)
  • 2 cloves garlic
  • 1 thumb-sized piece ginger, finely chopped
  • 2 stalks lemongrass, trimmed and finely chopped
  • 2 limes, zest and juice of
  • 1 large bunch fresh coriander, stalks removed and finely chopped, and leaves reserved to garnish
  • olive oil


    Make the curry paste. Put the onions, chopped red chillies, garlic, ginger, lemongrass, lime zest and juice, and coriander stalks into a processor. Whizz to a paste, season, then whizz again with a little olive oil, to loosen as necessary.

    Get a large pan nice and hot, and add the paste. Allow to cook down for a couple of minutes, stirring. Add the coconut milk and stir well. Bring to the boil, then reduce the heat to a simmer.

    Add the prawns, red mullet and bream fillet pieces, cover with a lid and allow to simmer for 2–3 minutes. Next, add the mussels, cover with a lid, and cook for another 2–3 minutes, until all the shells are open. Discard any that remain shut.

    Finish with a splash of soy sauce and serve on some cooked egg noodles. Scatter with the reserved coriander leaves and the sliced red chilli.

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