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