Coconut and kale fish curry

• rapeseed oil↗1 tbsp tbsp
• onion↗1

  chopped

• ginger↗thumb-sized piece

  julienned

• turmeric↗1 tsp tsp
• soft curry paste↗3-4 tbsp tbsp

  (Kerala variety works well)

• cherry tomatoes↗150g g

  halved

• kale↗150g g

  chopped

• red chili↗1

  halved

• low-fat coconut milk↗325ml ml
• low-sodium broth↗300ml ml
• brown rice↗250g g
• frozen king prawns↗100g g
• cod↗2

  fillet, cubed

• limes↗2

  juiced

• coriander↗½ small bunch

  chopped

• кокос↗handful of toasted

  стружка (за бажанням)

Step-by-step instructions

1. 1

   Heat the oil in a pot. Cook the onion with a pinch of salt for 10 minutes until it begins to caramelize. Add the ginger, turmeric and curry paste, stir and cook for another 2 minutes.

2. 2

   Add the tomatoes, kale and chili, pour in the coconut milk and broth. Simmer for 10‑15 minutes until the tomatoes soften. Remove and discard the chili.

3. 3

   Prepare the rice according to the package instructions. Gently fold the prawns and cod into the curry, then cook for another 3‑5 minutes. Add the lime juice and half the coriander, stir. For serving, sprinkle the remaining coriander and toasted coconut flakes if desired. Serve with the rice.