Coconut fish curry

• vegetable oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• ginger↗thumb-sized piece

  thumb-sized piece

• garlic cloves↗3

  crushed

• shrimp paste1 tsp tsp
• small red chilli↗1

  shredded (deseeded if you don't like it too hot)

• lemongrass2

  2 stalks, split, then bruised with a rolling pin

• medium curry powder↗1 heaped tbsp tbsp
• light muscovado sugar↗1 heaped tbsp tbsp
• coriandersmall bunch

  small bunch, stems finely chopped

• can coconut milk↗400g g
• skinless hake↗450g g

  fillets, cut into rectangles, roughly credit card size

• pack frozen raw whole prawns↗220g g
• lime↗1

  halved

• cooked rice↗

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.

2. 2

   Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.