Tag Archives: poton

Thai Fish Curry

24 Tuesday Oct 2023

Posted by in Fish, Main Courses

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Poton, which I have used for this recipe, is from the family of cephalopods which include squid, cuttlefish and octopus. I’ve just discovered that there are over 800 types, many more than I expected! It’s an inexpensive fish to buy as it is a bit tougher and so needs longer slower cooking than squid which it resembles, so simmering it slowly in coconut milk flavoured with ginger, garlic and lemongrass suits it very well.


If you want to make this curry with more tender fish or the less tough squid, then make the sauce and simmer very slowly for half an hour before adding your fish, then continue simmering until the fish is just cooked.

For 2 portions

Thumb sized piece of fresh ginger

1 stalk lemongrass

1 large or 2 small cloves of garlic

1 green chilli

1 tablespoon green coriander seeds or a bunch of fresh coriander

500 grams poton or other fish

200 ml coconut milk

1 tablespoon Nam Pla fish sauce

salt and freshly ground black pepper


Slice the tender part of the lemongrass very finely.

Finely chop the garlic, chilli, ginger and coriander leaves. Crush the green coriander seeds if using those.

Put all the above in a wok reserving some coriander leaves for a garnish and add the coconut milk. Slowly bring to a simmer.

Add the sliced a poton, cover and simmer gently until the poton is tender, between 40 minutes and an hour depending on the toughness of the poton.

Season with Nam Pla fish sauce and garnish with more fresh coriander leaves.

Serve with stir fried vegetables and pickled radish.

A Simple Curry of Poton

04 Saturday Feb 2023

Posted by in Fish, Main Courses

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This fish from the Cephalopod family which includes squid, octopus and cuttlefish, resembles squid in form but is generally much larger and less tender, needing longer slow cooking. Stewing it in a coconut sauce spiced with ginger, garlic and chilli is a simple and flavoursome way to prepare it.


The same sauce can be used to cook more tender fish, but will need to be simmered for 30 minutes for the flavours in it to develop before adding the fish.

For 2 portions

1 stick lemongrass

1 large clove of garlic

a thumb sized piece of ginger – or galangal if you can get it

1 large green chilli

bunch of fresh coriander leaves or green coriander seeds

250 ml coconut milk

500 grams Poton

1 tablespoon Nam Pla fish sauce

salt & freshly ground black pepper

Slice the tender part of the lemongrass into very fine rounds

Finely chop the garlic, chilli, ginger, and coriander leaves – save a few of these for garnishing

Put the chopped ingredients above in a pan with the coconut milk and bring to simmer.

After five minutes add the Poton and simmer gently for 30 – 40 minutes until the Poton is tender.

If you are using a more tender fish, or selection of fish, then simmer the sauce for 30 minutes for the flavours in it to develop before adding the fish and then cooking the 5 or ten minutes that the fish needs.

Season the curry with fish sauce, freshly ground black pepper and salt if needed.

Serve with plain rice or rice noodles, and stir fried vegetables. A great garnish are thinly sliced radish that have been steeped in sweetened rice vinegar.