Fish & Veg Coconut Curry
Time: 30 mins
Coconut Fish Curry with Vegetables is a simple recipe for a quick weeknight dinner. It’s made in 35 minutes. Creamy, delicious and full of spices.
- 1 tbsp oil
- 1 onion, finely chopped
- Thumb-sized piece of ginger, minced
- 3 garlic cloves, crushed
- 1 red chilli, chopped
- 2 lemongrass stalks, split then bruised with a rolling pin
- 1 heaped tbsp curry powder
- 1 tsp coriander
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp muscovado sugar
- Small bunch coriander, finely chopped stems
- 400g tinned coconut milk
- 450g fish fillets, cut into pieces
- 220g raw whole prawns
- A handful of veg of your choice
- 1 lime, halved
- Cooked rice, to serve
Heat the oil in a wide frying pan (a wok is fine).
Soften the onion for 5 minutes then add in the ginger, garlic, chilli and lemongrass and cook for 2 minutes.
Add the other spices and sugar and keep stirring.
When the sugar starts to melt and everything starts to clump together add the coriander stems, add
coconut milk and 2 tablespoons of water, then bring to a simmer.
Add the vegetables to the sauce and cook for 5 minutes then add the fish and cook for 5 mins until the fish is cooked.
Add the prawns and cook until they are pink.
Taste for seasoning and add a squeeze of lime to the sauce.
Scatter over the coriander leaves and serve with rice.