Coconut fish curry
Coconut fish curry
This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes
- Serves 4
- Easy
Nutrition per serving
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Calories 412
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Carbohydrates 15
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Saturated Fat 16
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Sugar 11
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Protein 33
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Fat 24
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Fiber 2
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Salt 1.7
Ingredients
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1 tbsp vegetable oil
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1 onion, finely chopped
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thumb-sized piece ginger, finely grated
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3 garlic cloves, crushed
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1 tsp shrimp paste
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1 small red chilli, shredded (deseeded if you don't like it too hot)
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2 lemongrass stalks, split, then bruised with a rolling pin
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1 heaped tbsp medium curry powder
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1 heaped tbsp light muscovado sugar
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small bunch coriander, stems finely chopped
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400g can coconut milk
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450g skinless hake fillets, cut into rectangles, roughly credit card size
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220g pack frozen raw whole prawns (we used Big & Juicy Tiger Prawns, which are sustainably fished)
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1 lime, halved
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cooked rice, to serve
Method
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Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
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Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.