Coconut & kale fish curry

batch cook coconut cod curry fish freezable kale king prawns

N/A

Source

Ingredients

1 tbsp rapeseed oil

1 onion , sliced

thumb-sized piece ginger , sliced into matchsticks

1 tsp turmeric

3-4 tbsp mild curry paste (Keralan works well)

150g cherry tomatoes , halved

150g kale , chopped

1 red chilli , halved

325ml low-fat coconut milk

300ml low-salt stock

250g brown rice

100g frozen king prawns

2 cod fillets, cut into chunks

2 limes , juiced

½ small bunch coriander , chopped

handful of toasted coconut flakes (optional)

Method

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.

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.

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.