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John Torode’s Indonesian Fish Curry with Clams, Mussels and Beansprouts

Lisa Faulkner

Prep 30 mins

Cook 30 mins

Total 60 mins

Serves many.

This is a proper treat, a pot of spiced deliciousness.


  • 50ml vegetable oil
  • 3 tablespoons Thai red curry paste
  • 1 teaspoon paprika
  • 2 x 400ml tins coconut milk, left in the fridge overnight
  • 200ml water
  • 10 fresh kaffir lime leaves
  • 10 fresh curry leaves 200g clams, cleaned
  • 200g mussels, cleaned
  • 1kg skinned white fish, such as cod, pollock and haddock, cut into 5cm chunks
  • 12 large prawns
  • 1 1?2 teaspoons salt a handful of cherry tomatoes, quartered
  • 2 1?2 tablespoons lime juice
  • To serve - 150g beansprouts
  • A handful of mint leaves


  1. Heat the oil in a wok, add the red curry paste and paprika, stir and cook for a couple of minutes over a high heat. Add 100ml of the coconut milk, stir and cook on a lower heat for 5 minutes. Add the remaining coconut milk, the water, lime leaves and curry leaves and bring to the boil. Reduce the heat and simmer for 10 minutes until thickened and creamy, then remove from the heat.
  2. Cook the clams and the mussels separately. Put about 100ml of the sauce into a large pan, add the clams and bring to the boil, then cover with the lid and cook for about 4–5 minutes over a high heat until all the shells have opened (throw away any shells that are broken or do not open – these are bad for you). Repeat with the mussels.
  3. Bring the wok with the remaining sauce to the boil, drop in the fish and prawns along with the salt and tomatoes. When it comes to a simmer, take it off the heat, give it a good stir and add the lime juice. Put the beansprouts and mint leaves into the base of individual bowls and pour over the curry. The beansprouts will cook and all the flavour in the mint will be released. Keep the clams and mussels separate for everyone to help themselves.