Coconut Fish Curry with Kale
- 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