10g shrimp paste

4 toms, skinned, deseeded and chopped

oil to fry

6 cloves sliced garlic

25mm piece ginger, cut into matchsticks

1 chopped lemongrass stalk

1/2 tsp fenugreek seeds

2 tsp turmeric

1 tsp smoked paprika

1 tsp chilli powder

400ml coconut milk

6-8 curry leaves

50g tamarind paste

30ml fish sauce

10g sugar

1 onion

250g cod

250g salmon

juice 2 limes

serve with rice noodles, coriander, lime, chilli,


1. Wrap the shrimp paste in foil, roast at 180°c for 10 minutes

2. Stir fry the onion, garlic, ginger, lemongrass for 10 minutes

3. Add fenugreek, turmeric, spices, paste and cook 4 minutes more

4. Add coconut milk, curry leaves, fish sauce, sugar, toms. Bring to boil, simmer 20 minutes

5. Add fish in large chunks, cook for 6 minutes, finish with lime juice

6. Serve with all the other goodies

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