This indulgent fish curry is full of gorgeous spices like fenugreek powder, cumin and red chillies. Use whatever white fish you want, but we opted for cod. We all use whole coconut milk as we love the flavour, but swap for reduced-fat if you prefer.

 Prep Time 15 minutes
 Cook Time 50 minutes
 Servings 2 people


  • 1 onion, finely diced
  • 1 2cm piece ginger, peeled and finely diced
  • 3 garlic cloves, finely diced
  • 2 red chillies, seeds removed and finely diced
  • 1 red pepper, chopped into 1cm pieces
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • Seeds of 3 green cardamom pods
  • 2 tsp Fennel seeds
  • 1 tsp Fenugreek powder
  • 2 tsp turmeric
  • 2 tsp mustard seeds
  • 225g vine tomatoes, halved
  • 60g green beans, chopped in 1cm lengths
  • 4 tsp fish sauce
  • 150g raw King prawns
  • 250g white fish - cod, haddock, hake or coley
  • 400ml coconut milk
  • 1 lime
  • 30g coriander, finely chopped
  • Jasmine rice, to serve


  • In a pestle and mortar, grind together cardamom pod seeds, fennel seeds, cumin, and coriander until they’re a fine powder.
  • In a heavy bottom casserole dish, heat 50ml vegetable oil. Add onion, garlic and chilli. Cook for 10 min, until lightly coloured.
  • Add your spice mixture, turmeric, fenugreek and mustard seeds. Cook for a couple mins until fragrant.
  • Add coconut milk, tomatoes, green beans and red pepper. Simmer for 10 min until soft.
  • Add the fish and prawns to the reduced sauce and gently cook for 5 minutes until the fish is cooked through.
  • Stir through the juice of one lime and the fresh coriander, check seasoning.
  • Serve with Jasmine rice.