Keralan Fish and Kale Curry

Charmaine Lu -
  • 1 tbsp oil
  • 1 sliced onion
  • Thumb-sized piece of ginger, finely sliced
  • 1 tsp turmeric
  • 4 tbsp mild curry paste
  • 150g baby tomatoes, halved
  • 150g chopped kale
  • 1 halved red chilli
  • 325ml coconut milk
  • 300ml veg stock
  • 250g cooked brown rice
  • 100g frozen king prawns
  • 2 white fish fillets, cut into chunks
  • 2 limes, juice only
  • Bunch of chopped coriander
  • Cook the onion in the oil in a casserole dish with a pinch of sugar until softened and golden. Stir through the turmeric, ginger and curry paste and cook for 2 mins more. Add the kale, tomatoes and chilli, pour in the coconut milk and stock, and simmer for 15 mins until everything is softened. Remove the chilli and discard.
  • Stir the prawns and fish through the curry and cook for 5 mins more. Squeeze over the lime, stir through half the coriander, then serve with more coriander scattered over the top and a heap of cooked brown rice.
35 mins
4 serving