Full Recipe

Fish Curry, Spicy Prawns & Thai Salad

Last week I mentioned ‘Sambal of the Gods’ made by our new stallholder Suzie. It’s a spicy sambal made with fresh raw ingredients – coriander, chilli and more. I used it in this week’s recipes – these take no time to make, taste really good and you need very few ingredients thanks to Suzie!! I bought a jar of her sambal and also a small tub of her sambal flavoured butter. The fresh Thai inspired salad goes well with the fish curry and the spicy prawns.


Fish Curry (for 4)

Approx. 800g of a meaty fish such as monkfish, blue warehou, hapuku

1 large onion, finely chopped

1 tsp fish sauce

2 tsps Sambal of the Gods – this much makes it medium hot

Juice of 2 limes

2 x 270ml tins coconut milk (I like Ayam brand best)

Finely chopped coriander to garnish


Heat a little oil in a frying pan, add the onion, cover and cook gently till soft. Add the coconut milk, fish sauce, sambal and lime juice. Simmer for about 5 minutes. If you want a thinner sauce add a little water or stock.


Add the fish pieces and cook gently for 3-4 minutes or until the fish is done to your liking.


Serve on rice and sprinkle with coriander and, if you like an extra hit of spiciness, also garnish with a dollop of sambal.


Spicy Prawns

Prawns, unfrozen

2-3 cloves garlic, crushed

3-4 tbsps sambal butter (or more if you like)

Juice of 1 lemon or lime

Salt and pepper

Finely chopped coriander


Heat a heavy frying pan and add the sambal butter and garlic. Once sizzling add the prawns and cook them as quickly as possible. Turn them once. Add the lemon or lime juice.


Serve at once sprinkled with coriander. Great as a main course on rice or to go with drinks with plenty of crusty bread to mop up the juices.




Thai Style Salad

Mix these ingredients together in a large bowl:

1 large carrot, peeled and grated

2 courgettes, julienned or grated

½ green papaya, de-seeded, peeled and julienned – green papayas are usually available from Asian stores (they’re not simply unripe regular papayas – the flesh is white and bland tasting)

Handful of green beans, topped and tailed, halved, blanched, refreshed and dried

About 10 cherry tomatoes, halved

Baby spinach leaves or baby kale leaves stripped from stalks and gently squeezed in water to make the leaves less tough

Bean sprouts (optional)

1-2 bunches coriander, chopped

Handful of dry roasted peanuts



100ml lime juice

2 tbsps fish sauce

1-2 tbsps grated palm sugar or brown sugar

1-2 cloves garlic, peeled and roughly chopped

1-2 bird’s eyes chillis (this makes it very spicy)

4-5 tbsps vegetable oil


Using a stick blender, mix together all the dressing ingredients. I start with 1 tbsp of the sugar and one chilli and then taste and decide if more of either is required. You want the dressing to be quite spicy as you don’t need a lot on the salad.


Toss the salad with some of the dressing and decide whether to add more or not. Keep any leftover dressing in a jar in the fridge.