Coconut fish curry

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

Makes 4 servings.

Per serving (estimate)

550 kcal · 40 g protein · 50 g carbs · 25 g fat · 5 g fibre

Method

Follow the original method at bbcgoodfood.com.