Fish recipe curry This vibrant hake and prawn one-pot has Thai and Indian impressed flavours and is fast sufficient for midweek – prepared in beneath half-hour
Components
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- thumb-sized piece ginger, finely grated
- 3 garlic cloves, crushed
- 1 tsp shrimp paste
- 1 small crimson chilli, shredded (deseeded when you do not prefer it too scorching)
- 2 lemongrass stalks, break up, then bruised with a rolling pin
- 1 heaped tbsp medium curry powder
- 1 heaped tbsp mild muscovado sugar
- small bunch coriander, stems finely chopped
- 400g can coconut milk
- 450g skinless hake fillets, minimize into rectangles, roughly bank card dimension
- 220g pack frozen uncooked complete prawns
- 1 lime, halved
- cooked rice, to serve
Technique
- STEP 1
Warmth the oil in a large, lidded frying pan, then soften the onion for five minutes. Improve the warmth a bit of, stir within the ginger, garlic, shrimp paste, chilli and lemongrass, and cook dinner for two minutes. Add the curry powder and sugar, and preserve stirring. When the sugar begins to soften and all the things begins to clump collectively, add the coriander stems, coconut milk and a pair of tbsp water, then convey to a simmer.