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Coconut & kale fish curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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)
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.
