Seafood curry

With zingy homemade curry paste

Seafood curry

Serves Serves 4
Time Cooks In30 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 416 21%
  • Fat 23.9g 34%
  • Saturates 7.8g 39%
  • Sugars 2.4g 3%
  • Protein 45.3g 91%
  • Carbs 4.1g 2%
Of an adult's reference intake
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  • 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
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Tap For Ingredients


  1. 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.
  2. 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.
  3. 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.
  4. 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.