coconut kale fish curry

• 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 reduced 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

• STEP 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.

• STEP 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.

• STEP 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.