Coconut Fish Curry with Kale
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Coconut Fish Curry with Kale

Coconut Fish Curry with Kale

Ingredients

Method

  • 1 tbsp oil
  • 1 onion, finely sliced
  • Thumb-sized piece of ginger, finely sliced
  • 1 tsp turmeric
  • 3 tbsp mild Keralan curry paste, or similar
  • 150g cherry tomatoes, halved
  • 150g shredded kale
  • 1 red chilli, halved
  • 325ml coconut milk
  • 300ml fish stock
  • 250g brown rice, cooked to pack instructions
  • 100g king prawns, peeled
  • 2 cod fillets or similar firm white fish, cut into chunks
  • 2 limes, juice only
  • ½ bunch coriander, chopped
  • Heat the oil in a casserole dish, and cook the onion with a little salt for 10 mins, or until golden. Stir in the ginger, curry paste, and turmeric, and cook for 2 mins. Add the tomatoes, chilli and kale, pour in the coconut milk and stock, and simmer for 15 mins. Scoop out the chilli and discard.
  • Gently stir the cod and prawns into the curry, cook for 5 mins, then add the lime juice and half the coriander. Serve with brown rice and the rest of the coriander scattered over the top.
30 mins
4 serving

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