Recipe: Sea trout and crab Southern curry, Sandy Brown, Ka Pao at swg3, Glasgow

“This dish has already become a firm favourite among our clientele, and we love it ourselves. It’s one of the easiest curries to make, yet the most rewarding. You can rattle this up in under 30 minutes. It should be sweet and slightly salty, with a lovely mild heat going through it. It’s best served with Jasmine rice.”

– Sandy Brown, Head Chef

Ka Pao at SWG3, Glasgow

For 2 portions


For the curry sauce:

500ml fish stock

250ml coconut milk

1 teaspoon palm or caster sugar

5 slices galangal, thinly sliced

2 kaffir lime leaves, torn

2 red Birdseye chillies, bruised

2 tablespoon yellow curry paste

4 Thai aubergines, roughly diced


100g pickled white crab meat

2 x 80g portion of sea trout, skin on

To finish:

1 teaspoon palm or caster sugar

Juice of 2 limes

2 tablespoon fish sauce

Pickled dill, mint, coriander

Ginger, thinly sliced

Shallot, thinly sliced

1 tablespoon coconut milk


1. Place fish stock, coconut cream, sugar, lemongrass, kaffir lime leaves and galangal in a pan and bring to a low simmer. After a few minutes add in the yellow curry paste. Cook this out for a further two minutes till the curry is fragrant and yellow in colour (if it’s lacking in colour you can add a little ground turmeric to spruce it up).

2. Add in the aubergines and white crab meat and stir through.

3. Now, add in the sugar, lime juice, Birdseye chilli and fish sauce to season the curry. It should be sweet and slightly salty with a mild heat. You can add more sugar or fish sauce depending on how sweet/salty you like your curry. Turn off the heat and let the curry sit for a few minutes.

4. In a separate pan cook off the trout fillets in some neutral vegetable oil. Cook the fillets skin side down till the skin is crispy, then flip the fillets and cook the fish through. You can get away with overcooking the trout as you will want it to flake apart when it’s in the curry.

5. Once cooked, place the fish in a bowl and pour the curry sauce over the fish. Top the curry with the pickled herbs, sliced ginger, shallot and one tablespoon of coconut milk. Enjoy!