Coconut fish curry - Good Food Middle East

Name: Coconut fish curry - Good Food Middle East
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 (we used Big & Juicy Tiger Prawns, which are sustainably fished); 1 lime, halved; cooked rice, to serve

www.bbcgoodfoodme.com

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek – ready in under 30 minutes

View full recipe on www.bbcgoodfoodme.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.

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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 (we used Big & Juicy Tiger Prawns, which are sustainably fished)
1 lime, halved
cooked rice, to serve