Coconut & kale fish curry

Nutrition and extra info

  • Freezable
  • Nutrition: Per serving

  • kcal465
  • fat15g
  • saturates6g
  • carbs52g
  • sugars7g
  • fibre6g
  • protein28g
  • salt1.5g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-sized piece ginger, sliced into matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 3-4 tbsp mild curry paste (Keralan works well)
  • 150g cherry tomatoes, halved
  • 150g kale, chopped



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 1 red chilli, halved
  • 325ml low-fat coconut milk

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 300ml low-salt stock
  • 250g brown rice
  • 100g frozen king prawns
  • 2 cod fillets, cut into chunks



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 2 limes, juiced



    The same shape, but smaller than…

  • ½ small bunch coriander, chopped
  • handful of toasted coconut flakes (optional)



    A large hairy, brown nut that grows on the coconut tree, found throughout the world’s…

  • Method

    1. Heat the oil in a casserole dish. Cook the onion with a pinch of salt for 10 mins until it starts to caramalise. Stir through the ginger, turmeric and curry paste, and cook for 2 mins.

    2. Add the tomatoes, kale and chilli, and pour in the coconut milk and stock. Simmer for 10-15 mins or until the tomatoes begin to soften. Scoop out the chilli and discard.

    3. Cook the rice following pack instructions. Gently stir the prawns and cod through the curry, then cook for another 3-5 mins. Squeeze over the lime and stir through half of the coriander. To serve, scatter over the remaining coriander and the coconut flakes, if you like. Serve with the rice.

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