Fish & Vegetable Coconut Curry
10 Minute recipe
Serves 4 people
Suitable for Vegetarians
This tasty, flavoursome aromatic curry is perfect for the cooling autumnal evenings and sure to be a hit with even the fussiest eater. If you don’t like fish or seafood you can just make it with vegetables (any are fine).
- 1 tbsp oil
- 1 onion, finely chopped
- Thumb size 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 tin of coconut milk
- 450g fish fillets, cut into pieces
- 220g raw whole prawns
- Handful of veg of your choice
- 1 lime, halved
- Cooked rice to serve
Heat 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, coconut milk and 2 tbsp 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 minutes, 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.