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Coconut & kale fish curry

Coconut & kale fish curry in a large bowl

Coconut & kale fish curry

Name: Coconut & kale fish curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 1 onion sliced; thumb-sized piece ginger sliced into matchsticks; 1 tsp turmeric; 3-4 tbsp mild curry paste (Keralan works well); 150g cherry tomatoes halved; 150g kale chopped; 1 red chilli halved; 325ml reduced fat coconut milk; 300ml low-salt stock; 250g brown rice; 100g frozen king prawns; 2 cod fillets, cut into chunks; 2 limes juiced; ½ small bunch coriander chopped; handful of toasted coconut flakes (optional)

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.7 out of 5.55 ratingsRate

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Batch-cook this easy kale, cod and king prawn curry and freeze in portions for busy weeknights. With a coconut milk base and spices, it's full of flavour

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp rapeseed oil
1 onion

sliced
thumb-sized piece ginger

sliced into matchsticks
1 tsp turmeric
3-4 tbsp mild curry paste

(Keralan works well)
150g cherry tomatoes

halved
150g kale

chopped
1 red chilli

halved
325ml reduced fat coconut milk
300ml low-salt stock
250g brown rice
100g frozen king prawns
2 cod

fillets, cut into chunks
2 limes

juiced
½ small bunch coriander

chopped
handful of toasted coconut

flakes (optional)

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Nutrition: Per serving

kcal465

low
fat15g
saturates6g
carbs52g
sugars7g
fibre6g
protein28g
salt1.5g

Method

step 1

Heat the oil in a casserole dish. Cook the onion with a pinch of salt for 10 mins until it starts to caramalise. Stir through the ginger, turmeric and curry paste, and cook for 2 mins.
step 2

Add the tomatoes, kale and chilli, and pour in the coconut milk and stock. Simmer for 10-15 mins or until the tomatoes begin to soften. Scoop out the chilli and discard.
step 3

Cook the rice following pack instructions. Gently stir the prawns and cod through the curry, then cook for another 3-5 mins. Squeeze over the lime and stir through half of the coriander. To serve, scatter over the remaining coriander and the coconut flakes, if you like. Serve with the rice.

RECIPE TIPS

TO REHEAT

To reheat, defrost thoroughly, then warm through in a pan for 10 mins or until piping hot.

Recipe from Good Food magazine, September 2020

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A star rating of 4.7 out of 5.55 ratings

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