Coconut Fish Curry with Kale and Prawns

Name: Coconut Fish Curry with Kale and Prawns
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 cod fillets, cut into chunks; 100 g frozen king prawns; 250 g brown rice; 150 g kale, chopped; 150 g cherry tomatoes, halved; 1 onion, sliced; 1 red chilli, halved; 1 thumb-sized piece ginger, cut into matchsticks; 3.5 tbsp mild curry paste; 1 tsp turmeric; 1 tbsp rapeseed oil; 325 ml reduced-fat coconut milk; 300 ml low-salt stock; 2 limes limes, juiced; 0.5 bunch coriander, chopped; 1 handful toasted coconut flakes

This coconut fish curry is a comforting one-pan dinner packed with flaky cod, juicy prawns, tender kale, and sweet cherry tomatoes. Served with brown rice, it delivers a fragrant, lightly spiced meal that feels wholesome enough for weeknights but special enough for guests.

Servings4 Portions

Prep Time10 Mins

Cook Time35 Mins

Difficulty

Intermediate

Ingredients

cod fillets, cut into chunks
2
frozen king prawns
100 g
brown rice
250 g
kale, chopped
150 g
cherry tomatoes, halved
150 g
onion, sliced
1
red chilli, halved
1
ginger, cut into matchsticks
1 thumb-sized piece
mild curry paste
3.5 tbsp
turmeric
1 tsp
rapeseed oil
1 tbsp
reduced-fat coconut milk
325 ml
low-salt stock
300 ml
limes, juiced
2 limes
coriander, chopped
0.5 bunch
toasted coconut flakes
1 handful

Step-by-Step Instructions

Heat the rapeseed oil in a large casserole dish or deep saute pan over medium heat. Add the sliced onion and cook for 8-10 minutes, stirring often, until softened and lightly caramelized. Stir in the ginger, turmeric, and curry paste, then cook for 1-2 minutes until fragrant.

Add the cherry tomatoes, chopped kale, and halved red chilli. Pour in the coconut milk and stock, stir well, and bring to a gentle simmer. Cook for 10-15 minutes, or until the tomatoes soften and the kale is tender. Remove the chilli and discard if you want a milder curry.

Meanwhile, cook the brown rice according to the package instructions. Gently add the cod chunks and prawns to the curry and simmer for 3-5 minutes, or until the fish flakes easily and the prawns are cooked through. Stir in the lime juice and half of the chopped coriander. Serve with the rice, then top with the remaining coriander and toasted coconut flakes, if using.

Chef's Tips

Swap cod for another firm white fish such as haddock or pollock if needed. Avoid boiling the curry once the seafood is added, or the fish may break apart and the prawns can turn rubbery. Leftovers can be refrigerated in an airtight container for up to 2 days, though the seafood is best enjoyed freshly cooked.