Recipes

Coconut fish curry

Coconut fish curry hake and prawn one-pot has Thai and Indian inspired flavors and is quick enough for midweek – geared up in underneath half-hour

Coconut fish curry
Coconut fish curry

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • thumb-sized piece ginger, finely grated
  • 3 garlic cloves, crushed
  • 1 tsp shrimp paste
  • 1 small red chili, shredded (deseeded if you don’t like it too hot)
  • 2 lemongrass stalks, split, then bruised with a rolling pin
  • 1 heaped tbsp medium curry powder
  • 1 heaped tbsp light muscovado sugar
  • small bunch coriander stems finely chopped
  • 400g can coconut milk
  • 450g skinless hake fillets, cut into rectangles, roughly credit card size
  • 220g pack frozen raw whole prawns (we used Big & Juicy Tiger Prawns, which are sustainably fished)
  • 1 lime, halved
  • cooked rice, to serve

Method

  1. Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chili, and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk, and 2 tbsp water, then bring to a simmer.
  2. Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.
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