Coconut & Kale Fish Curry Recipe

Introduction

This Coconut & Kale Fish Curry is a vibrant and comforting dish bursting with fresh flavors and healthy ingredients. Combining tender cod, king prawns, and leafy kale in a creamy coconut sauce, it’s perfect for a wholesome weeknight meal.

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 low-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)

Instructions

1. Step 1: Heat the rapeseed oil in a casserole dish over medium heat. Add the sliced onion with a pinch of salt and cook for about 10 minutes until it starts to caramelise.
2. Step 2: Stir in the ginger slices, turmeric, and mild curry paste. Cook for 2 minutes to release the aromas.
3. Step 3: Add the cherry tomatoes, chopped kale, and halved red chilli. Pour in the coconut milk and low-salt stock, then bring to a simmer. Cook gently for 10-15 minutes, until the tomatoes soften. Remove and discard the chilli.
4. Step 4: Meanwhile, cook the brown rice following the package instructions.
5. Step 5: Gently stir the frozen king prawns and cod chunks into the curry. Cook for another 3-5 minutes until the seafood is cooked through.
6. Step 6: Squeeze the juice of two limes over the curry and stir through half of the chopped coriander.
7. Step 7: To serve, scatter the remaining coriander and toasted coconut flakes (if using) on top. Serve the curry alongside the cooked brown rice.

Tips & Variations

• Use mild curry paste to keep the flavors gentle and allow the fish to shine. For a spicier kick, try a hotter paste or add extra fresh chilli.
• You can substitute cod with other firm white fish like haddock or pollock, depending on availability.
• To add extra depth, briefly sauté the curry paste with a splash of water before mixing with the coconut milk.

Storage

Store leftover curry in an airtight container in the fridge for up to 2 days. To reheat, defrost thoroughly if frozen, then warm through gently in a pan over medium heat for 10 minutes or until piping hot. Reheat rice separately to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry in advance?

Yes, this curry tastes even better the next day as the flavors have time to meld. Simply store it in the fridge and reheat as needed.

Can I use fresh prawns instead of frozen?

Absolutely. If using fresh king prawns, add them in the last few minutes of cooking just until they turn pink and opaque to avoid overcooking.

Coconut & Kale Fish Curry Recipe

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★★★★★

4.8 from 94 reviews

• Author: Cleo
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A vibrant and healthy Coconut & Kale Fish Curry featuring tender cod and king prawns simmered in a mild, creamy coconut sauce with fresh kale and tomatoes. Served with nutty brown rice, this flavorful dish combines aromatic spices and zesty lime for a comforting yet nutritious meal.

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Ingredients

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For the Curry

• 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 low-fat coconut milk
• 300ml low-salt stock
• 100g frozen king prawns
• 2 cod fillets, cut into chunks
• 2 limes, juiced
• ½ small bunch coriander, chopped
• handful of toasted coconut flakes (optional)

For the Rice

• 250g brown rice

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Instructions

1. Prepare the base: Heat the rapeseed oil in a casserole dish over medium heat. Add the sliced onion with a pinch of salt and cook for 10 minutes until the onion starts to caramelize, bringing out its natural sweetness.
2. Add aromatics and spices: Stir in the ginger matchsticks, turmeric, and mild curry paste. Cook the mixture for 2 minutes, allowing the spices to release their flavors and blend well with the onions.
3. Simmer the vegetables: Add the halved cherry tomatoes, chopped kale, and halved red chilli to the pot. Pour in the low-fat coconut milk and low-salt stock. Bring to a gentle simmer and cook for 10-15 minutes, or until the tomatoes soften. Remove and discard the chilli halves to avoid excessive heat.
4. Cook the rice: While the curry simmers, prepare the brown rice according to the package instructions until tender.
5. Add seafood to the curry: Gently fold the frozen king prawns and cod chunks into the curry. Continue to cook for an additional 3-5 minutes until the seafood is cooked through and tender.
6. Add final touches: Squeeze the juice of two limes into the curry and stir through half of the chopped coriander for fresh herbal notes.
7. Serve: Plate the curry alongside the cooked brown rice. Garnish the curry with the remaining coriander and scatter over toasted coconut flakes if desired, for added texture and flavor.

Notes

• To reheat: Defrost thoroughly and warm through in a pan for 10 minutes or until piping hot to preserve flavor and texture.
• Adjust the amount of curry paste to suit your preferred spice level; Keralan paste is mild and works well.
• Removing the chilli halves after simmering allows subtle heat without overwhelming the dish.
• Use low-salt stock and low-fat coconut milk to keep the recipe lighter and heart-healthy.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: coconut curry, kale, fish curry, cod, prawns, healthy curry, low-fat curry, Indian curry, brown rice, seafood curry