COCONUT PINK RECIPES

Name: Coconut fish curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tbsp vegetable oil; 1 onion, finely chopped; thumb-sized piece ginger, finely grated; 3 garlic cloves, crushed; 1 tsp shrimp paste; 1 small red chilli, shredded (deseeded if you don't like it too hot); 2 lemongrass stalks, split, then bruised with a rolling pin; 1 heaped tbsp medium curry powder; 1 heaped tbsp light muscovado sugar; small bunch coriander, stems finely chopped; 400g can coconut milk; 450g skinless hake fillets, cut into rectangles, roughly credit card size; 220g pack frozen raw whole prawns; 1 lime, halved; cooked rice, to serve

COCONUT FISH CURRY RECIPE - BBC GOOD FOOD

Coconut fish curry recipe - BBC Good Food image

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

Provided by Jane Hornby

Categories Supper

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
1 tsp shrimp paste
1 small red chilli, shredded (deseeded if you don't like it too hot)
2 lemongrass stalks, split, then bruised with a rolling pin
1 heaped tbsp medium curry powder
1 heaped tbsp light muscovado sugar
small bunch coriander, stems finely chopped
400g can coconut milk
450g skinless hake fillets, cut into rectangles, roughly credit card size
220g pack frozen raw whole prawns
1 lime, halved
cooked rice, to serve

Steps:

Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder 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 water, then bring to a simmer.
Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

Nutrition Facts : Calories 412 calories, FatContent 24 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 2 grams fiber, ProteinContent 33 grams protein, SodiumContent 1.7 milligram of sodium

COCONUT FISH CURRY RECIPE - BBC GOOD FOOD

Coconut fish curry recipe - BBC Good Food image

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

Provided by Jane Hornby

Categories Supper

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
1 tsp shrimp paste
1 small red chilli, shredded (deseeded if you don't like it too hot)
2 lemongrass stalks, split, then bruised with a rolling pin
1 heaped tbsp medium curry powder
1 heaped tbsp light muscovado sugar
small bunch coriander, stems finely chopped
400g can coconut milk
450g skinless hake fillets, cut into rectangles, roughly credit card size
220g pack frozen raw whole prawns
1 lime, halved
cooked rice, to serve

Steps:

Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder 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 water, then bring to a simmer.
Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

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