Fish & Prawn Curry

Fish & Prawn Curry

At the farmers market this week, I bought some snapper fish wings. They are much cheaper than fish fillets but are so delicious – the flesh is sweet and there are no bones. They are easy to pull apart when cooked.

I decided to make a spicy curry that is also sour, sweet and savoury. Added some green prawn and tomatoes to the fish. Okra and brinjal / eggplant would go well with this curry but as there were none in the fridge, I substituted with zucchini and napa cabbage.

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  • 2 pieces of white fish fillets or fish wings
  • 6 green prawns with shells
  • 2 tomatoes (quartered)
  • 1 zucchini (cut into rounds) – use okra or brinjal /eggplant, if available
  • 4-5 leaves of napa cabbage (sliced)
  • 3 tablespoons oil
  • Spice paste – Pound together:
    • 2-3 shallots
    • 2 cloves garlic
    • 2 fresh chillies
    • 1 inch fresh turmeric (sliced)
    • 1 inch fresh ginger
    • 2 tsp coriander powder
    • 1 tsp cumin powder
    • 2 tsp sweet paprika (substitute with chilli powder if you prefer your curry hot)
    • 1 Tbsp lemon grass powder
  • Seasoning
    • 1 teaspoon tamarind puree
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1 tablespoon light soya sauce
    • 1 teaspoon fish sauce
  • 1 tablespoon dried prawn (soaked in hot water & pounded)


1. Heat oil in a saucepan on low and sauté spice paste until fragrant, about 3 minutes.

2. Add tomato and fry for a couple of minutes. Add 2 bowls of water and bring it to a boil.

3. Add dried prawn and continue to simmer.

4. Add seasoning and adjust seasoning to your taste.

5. Add zucchini & napa cabbage. Cover and simmer for a few minutes.

6. Add prawn and then fish. Cover and continue to simmer for 7-8 mins. Cook till prawn turn red and fish is opaque.

7. Turn off heat and serve with steamed rice.

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