Coconut fish curry

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

Prep:15 mins

Cook:15 mins

By Jane Hornby Magazine subscription – 3 issues for £3

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

Method the recipe Coconut fish curry