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Coconut fish curry

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 412
  • Carbohydrates 15
  • Saturated Fat 16
  • Sugar 11
  • Protein 33
  • Fat 24
  • Fibre 2
  • Salt 1.7

Nutrition per serving

  • Calories 412
  • Carbohydrates 15
  • Saturated Fat 16
  • Sugar 11
  • Protein 33
  • Fat 24
  • Fibre 2
  • Salt 1.7

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 chilli, 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, chilli 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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