L'atelier des Chefs cooking classes - Indonesian Fish Curry With Coconut Milk And Aromatic Spices.

Indonesian fish curry with coconut milk and aromatic spices.

An Indonesian curry made with fresh sea bream, coconut milk, chilli and lemongrass.

Recipe rating: (1 vote)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

For the fish

  • Sea bream fillet(s) 140g 6 whole
  • Maldon salt 6 pinch(es)

For the sauce

  • Unsweetened coconut milk 300 ml
  • Onion(s) 1 whole
  • Red chilli(s) 1 whole
  • Garlic clove(s) 2 whole
  • Shrimp paste 5 g
  • Ground coriander 10 g
  • Ground turmeric 5 g
  • Red chilli powder 5 g
  • Stick(s) of lemongrass 1 whole
  • Lime(s) 1 whole
  • Soy sauce 10 ml
  • Sunflower oil 1 Tbsp
  • Fresh coriander 0.25 bunch
  • Spring onion(s) 3 whole

Chef's tip

"The bream in this recipe can be replaced with any other white fish or prawns."


Use fish bone tweezers to remove the pin bones from the bream fillets and cut each fillet into 3 pieces.

Peel and finely chop the garlic. Peel the onion and finely slice. Cut the red chilli in half, remove the seeds and slice. Pick the coriander leaves and roughly chop. Finely chop the stalks. Bruise the lemongrass with the back of your knife. Slice the spring onions finely on the angle.

Heat the oil in a large pan. Add the chopped onions, coriander stalks and chilli. Fry for a couple of minutes, once the onion is translucent add the garlic and shrimp paste and cook for a further minute.

Add the turmeric, lemongrass and spices to the pan, cook for 30 seconds. Add the coconut milk and bring to the boil. Reduce the heat to a simmer add the bream pieces to the sauce. Simmer for approximately 4 minutes. Finish the curry with the chopped coriander leaves, a squeeze of lime juice and a sprinkle of spring onions. Check the seasoning and add a splash of soy sauce if needed.

Serve immediately with some aromatic rice.

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