30 minutes
Discover the essence of coastal flavors with this vibrant hake and prawn curry, infused with a medley of Thai and Indian spices. Quick to prepare and ready in under 30 minutes, this one-pot wonder is perfect for a flavorful midweek dinner.
tablespoons
Onion, finely chopped
each
Ginger, finely grated
pieces
Garlic Clove, crushed
each
Shrimp Paste
teaspoons
Red Chilli, shredded
each
Lemongrass Stalks, split and bruised
each
Curry Powder, heaped
tablespoons
Light Muscovado Sugar, heaped
tablespoons
Coriander, stems finely chopped, leaves reserved
bunch
Coconut Milk, can
0 oz
Hake Fillets, skinless, cut into rectangles (credit card size)
0 oz
Raw Whole Prawns, frozen
0 oz
Lime, halved
each
Cooked Rice
to serve
1. Prepping the Base
Warm the oil in a wide, lidded frying pan over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Infusing Flavors
Increase the heat slightly and add the ginger, garlic, shrimp paste, chilli, and lemongrass to the pan, cooking for 2 minutes. Stir in the curry powder and sugar until the sugar begins to melt and the mixture clumps.
3. Building the Sauce
Mix in the chopped coriander stems and pour in the coconut milk along with 2 tablespoons of water. Bring the mixture to a gentle simmer.
4. Cooking the Seafood
Nestle the hake pieces into the sauce, distributing the prawns evenly throughout. Squeeze over half the lime, cover with the lid, and simmer for 5 minutes until the hake flakes easily and the prawns are cooked through.
5. Final Touches
Taste and adjust the seasoning, adding more lime if desired. Garnish with coriander leaves and serve alongside cooked rice.
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