Serve Justine Schofield’s fish curry with slices of lime and steamed rice.


  • 2 tbsp vegetable oil

  • 600g fish fillets (firm flesh fish such as: gemfish, monkfish or barramundi)

  • 200 g uncooked green prawns

  • 1 onions, diced

  • 1 tbs. fresh ginger, grated

  • 2 garlic cloves, finely chopped

  • ½ chilli, finely chopped (optional)

  • 1 tsp. lemon grass

  • 2 tbs. of curry powder

  • 1 pinch cumin powder

  • 1 pinch turmeric

  • 1 kaffir lime leaf (optional)

  • Juice 1 lime + extra wedges for garnish

  • 1 tomato, chopped

  • 1 cup sweet potato cut into 2cm x 2cm cubes

  • 400ml coconut milk

  • Salt and pepper

  • ½ bunch coriander, leaves picked


  • 1.

    Cut the fish into 2.5 cm x 2.5 cm cubes. Peel and devein the prawns.

  • 2.

    Heat the oil in a large saucepan or wok. Fry onions and garlic for 1 minute until translucent and soft, then add the curry powder, cumin, turmeric, lemon grass and the kaffir lime leaf.

  • 3.

    Add the tomato and sweet potato and stir well. Pour in the coconut milk and lime juice, bring to the boil and reduce the heat. Cook for about 8 minutes and season to taste.

  • 4.

    Now add the pieces of fish and prawns and stir gently. Cook for a further 6-8 minutes over a very low heat. Sprinkle with fresh coriander, and serve with slices of lime and some steamed rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 514kj
  • Fat Total 32g
  • Saturated Fat 19g
  • Protein 41g
  • Carbohydrate 21g
  • Sugar 3g
  • Sodium 959mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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