Coconut Hake and Prawn Curry
This delicious hake and prawn curry has Thai and Indian inspired flavours and is a perfect heart healthy mid-week dinner.
Course: Dinner
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
- Spice Paste
1 tbsp Extra Virgin Olive Oil
1 large onion
1 inch pieces of ginger, finely grated
4 garlic cloves
1 medium sized red chilli, deseeded and finely sliced
2 sticks of lemongrass
1.5 tbsp medium curry powder
1 tsp freshly chopped coriander
- Curry Base
400 g can of coconut milk
100 g coconut cream
- Protein
4 Skinless hake fillets
1 pack king prawns
- To Serve
Wholegrain rice
Directions
- Using a food processor (or finely chop), place the onion, ginger, garlic, and red chilli; and pulse until finely minced or chopped.
- Place a large frying pan over medium-high heat and preheat the oil in a frying pan. Place the minced onion mixture into the frying pan, and brown for 4-5 minutes.
- Using a rolling pan, lightly bruise the lemongrass. Place in the frying pan and cook for 2-3 minutes. Add the curry powder and incorporate. If the mixture starts t dry out, add a small amount of water to form a thick paste.
- Remove the lemon grass stalks and add the coconut milk & curry. Reduce the heat to medium-low heat and cook through for 2 minutes.
- Stir in the prawns and place the hake fillets into the curry. Cover the curry with a lid and leave to cook for 12-15 minutes on a medium-low heat.
- Once cooked, top with the freshly chopped coriander and serve with wholegrain rice.
