Toasted coconut rice
Create a fragrant side dish by using Thai rice, coconut and fresh lime leaves for a citrus kick. It's great with curries
Coconut fish curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 1 onionfinely chopped
- thumb-sized piece gingerfinely grated
- 3 garlic clovescrushed
- 1 tsp shrimp paste
- 1 small red chillishredded (deseeded if you don't like it too hot)
- 2 lemongrassstalks, split, then bruised with a rolling pin
- 1 heaped tbsp medium curry powder
- 1 heaped tbsp light muscovado sugar
- small bunch corianderstems finely chopped
- 400g can coconut milk
- 450g skinless hakefillets, cut into rectangles, roughly credit card size
- 220g pack frozen raw whole prawns
- 1 limehalved
- cooked riceto serve
Nutrition: per serving
- kcal412
- fat24g
- saturates16g
- carbs15g
- sugars11g
- fibre2g
- protein33g
- salt1.7g
Method
step 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.
step 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.
