Coconut & Kale Fish Curry

Coconut & Kale Fish Curry

This flavoursome kale, cod and king prawn curry is perfect for batch cooking and freezing.The coconut milk and punchy spice base is a real crowd pleaser.


  •         1 tbsp rapeseed oil
  •         1 onion , sliced
  •         thumb-sized piece ginger, sliced thinly
  •         1 tsp turmeric
  •         3-4 tbsp mild curry paste (Keralan works well)
  •         150g cherry tomatoes, halved
  •         150g kale, chopped
  •         1 red chili, halved
  •         325ml low-fat coconut milk
  •         300ml low-salt stock
  •         250g brown rice
  •         100g frozen king prawns
  •         2 cod filets, cut into chunks
  •         2 limes, juiced
  •         ½ small bunch coriander, chopped
  •         handful of toasted coconut flakes (optional)



Take a casserole dish and heat the oil in it until it hazes. Fry the onions for 10 mins until golden brown, add salt to taste. Mix in curry paste, turmeric and ginger and cook for 2 mins.


Drop in the chili, kale and tomatoes, followed by the stock and coconut milk. Keep the heat low until the tomatoes are soft. Remove the chili.


Use the packet directions to cook the rice. Slowly add the cod and prawns to the curry. Leave on the heat for 3-5 mins. Add the lime and coriander. Serve with the rice, coriander and coconut flakes.