Coconut fish curry
This is one of those satisfying Indonesian curries that can be made quickly and served as a midweek meal or with friends. Hake is a thick white fish similar to cod or haddock. It’s made in one pot so not too much washing up. Enjoy!
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 chopped (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
- 400 g can coconut milk
- 450 g skinless hake fillets, cut into rectangles, roughly 4cm
- 250 g pack frozen raw whole prawns
- 1 lime halved
- cooked rice to serve
Instructions
- 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.