Name: Coconut fish curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tbsp vegetable oil; 1 onion finely chopped; thumb-sized piece ginger finely grated; 3 garlic cloves crushed; 1 tsp shrimp paste; 1 small red chilli shredded (deseeded if you don't like it too hot); 2 lemongrass stalks, split, then bruised with a rolling pin; 1 heaped tbsp medium curry powder; 1 heaped tbsp light muscovado sugar; small bunch coriander stems finely chopped; 400g can coconut milk; 450g skinless hake fillets, cut into rectangles, roughly credit card size; 220g pack frozen raw whole prawns; 1 lime halved; cooked rice to serve

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Coconut fish curry

Coconut fish curry

Jane Hornby

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.8 out of 5.207 ratingsRate

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This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

Freezable (sauce only)

Dairy-free

Egg-free

Gluten-free

Nut-free

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Alternatives

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For a zesty twist on seafood, try the masala fish recipe.

Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
1 onion

finely chopped
thumb-sized piece ginger

finely grated
3 garlic cloves

crushed
1 tsp shrimp paste
1 small red chilli

shredded (deseeded if you don't like it too hot)
2 lemongrass

stalks, split, then bruised with a rolling pin
1 heaped tbsp medium curry powder
1 heaped tbsp light muscovado sugar
small bunch coriander

stems finely chopped
400g can coconut milk
450g skinless hake

fillets, cut into rectangles, roughly credit card size
220g pack frozen raw whole prawns
1 lime

halved
cooked rice

to serve

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Nutrition: per serving

kcal412
fat24g
saturates16g
carbs15g
sugars11g
fibre2g
protein33g
salt1.7g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

Recipe from Good Food magazine, February 2015

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A star rating of 4.8 out of 5.207 ratings

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