Curry Fish Broth

Something so simple yet so flavoursome; try this clean, fresh Asian inspired curried white fish broth with curry leaves and lemongrass to bring it to life.

SERVES: 2 PREP TIME: 10 mins COOK TIME: 25 mins


  • 1.3 litres water
  • 2 tablespoons olive oil
  • 6 cloves garlic, peeled and minced using a garlic crusher
  • ½ medium red onion, finely diced
  • Ground turmeric – to taste
  • Fresh ground black pepper – to taste
  • 5 okra (sometimes known as Ladies Fingers), top and tail and slice in half
  • 1 courgette, cut into 1 cm round slices
  • 8 curry leaves (optional)
  • 1 stalk of fresh lemongrass, finely diced
  • 500g white fish, cut into 2inch (5cm) cubes
  • Fresh coriander – to taste


  1. Boil 1.3 litres of water in a kettle
  2. On a low heat place your saucepan on the stovetop
  3. Add olive oil to line your pan
  4. Add garlic and stir with a wooden spoon, ensuring the garlic does not stick
  5. Once the garlic has softened add the diced red onion stirring through
  6. Add a few shakes of turmeric and black pepper
  7. Put the lid on your saucepan for a minute allowing the onions to soften
  8. Once the onions have softened, add the okra and the courgette slices and stir
  9. Add the boiled water
  10. Add the curry leaves and lemongrass, again stirring through
  11. Place the fish one by one into the water using a long handled spoon, being careful as it is hot.
  12. Place the lid on your saucepan and allow to simmer over a low heat for 8 to 10 minutes.
  13. When ready, serve in two soup bowls, placing a sprig of coriander on top.


  • You could try scallops instead of white fish.
  • Chunkier vegetables like carrots or butternut squash can be used instead of the courgettes and okra.

Dietary Requirements

Gluten free  |  Dairy free  |  Yeast free  |  Sugar free  |  Nut free  |  Egg free  |  Soy free

Filed under

Gluten freeDairy free

  • Photography: Natalie Hawthorne

    Passionate cook and photographer