Coconut fish curry is the perfect dinner. This is a Kenyan dish that combines a mix of Thai and Indian-inspired flavors. Best of all, the recipe is quick enough for midweek and is ready in under 30 minutes.
This is a colorful hake and prawn one-pot curry.
Coconut Fish Curry Recipe
In case you missed our last article on why you need to eat more seafood, read it here. Apparently eating lots of seafood can literally make you a happier person.
This one meal of coconut fish curry and brown rice can give you a hearty, wholesome, and complete dinner. And in terms of nutrition and taste, the fish gives you a quick protein fix. Paired with brown rice, pack in some complex carbohydrates and coconut to meet your requirements for healthy fats. This is a winning combinatio13n that cannot be replaced.
Eat this piping hot while sitting outside and enjoy!
Ingredients
- 1 tablespoon of Olive Oil
- Chop 1 onion
- Finely grate 1 piece of fresh Ginger
- 3 crushed Garlic Cloves
- Add 1 teaspoon Shrimp Paste
- 1 small red chili, shredded (deseeded if you don’t like it too hot)
- 2 Lemongrass Stalks, split, then bruised with a rolling pin
- 1 heaped tablespoon Medium Curry Powder
- 1 tablespoon Raw Honey
- Finely chopped Coriander
- 1 Can Coconut Milk
- Skinless Hake Fillets, cut into rectangles, roughly credit card size
- Bag of Tiger Prawns
- Half a Lime
- Cooked Brown Rice
Preparation
- Heat the oil in a wide frying pan, then soften the onion for 5 minutes. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chili, and lemongrass, and cook for 2 minutes. Add the curry powder and honey, and keep stirring. When the honey starts to melt and everything starts to clump together, add the coriander stems, coconut milk, and 2 tablespoons of water, then bring to a simmer.
- 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 more minutes or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning: add a squeeze of more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.
Serve and tuck in. I was served this meal here in Watamu, Kenya. It is absolutely delicious and super satisfying. Give it a try and eat your seafood.
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Nothing boosts my mood quite like a week’s worth of eating regular meals consisting of seafood, vegetables and lots of fruit.
