Good Housekeeping//Hearst Owned

Fish curry

Name: Fish curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 3 tbsp. rapeseed oil; 2 onions, finely sliced; 1/2 tsp turmeric; 1 tbsp. garam masala paste, we used Patak's; 400 g (14oz) tin chopped tomatoes; 1/2-1 green chilli, deseeded and finely chopped; 400 mL (14 fl oz) coconut water; 50 g (2oz) ground almonds; 350 g (12oz) firm white fish, skinless and cut into 3cm (11/4in) chunks; 300 g (11oz) raw peeled king prawns; large handful coriander, roughly chopped; juice 1/2 lemon, plus wedges to serve; brown rice, to serve (optional)

This curry cleverly uses coconut water and ground almonds to make a sauce, rather than coconut milk, which is high in saturated fat. Coconut water is low in fat and high in potassium, and ground almonds are high in protein and vitamin E, as well as being packed with good fats.

By The GH Kitchen TeamPublished: 28 February 2016

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Cooking Notes: about 35min

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Yields:

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Cal/Serv:

360

Ingredients

3 Tbsp. rapeseed oil
2 onions, finely sliced
1/2 tsp turmeric
1 Tbsp. garam masala paste, we used Patak's
400 g (14oz) tin chopped tomatoes
1/2-1 green chilli, deseeded and finely chopped
400 ml (14 fl oz) coconut water
50 g (2oz) ground almonds
350 g (12oz) firm white fish, skinless and cut into 3cm (11/4in) chunks
300 g (11oz) raw peeled king prawns
large handful coriander, roughly chopped
juice 1/2 lemon, plus wedges to serve
brown rice, to serve (optional)

Directions

1. Step 1
  Heat 2tbsp of the oil in a large pan. Gently fry onions, stirring often, until beginning to caramelise – about 15min. Stir in remaining oil, turmeric and garam masala paste; fry for 2min until aromatic.
2. Step 2
  Stir in tomatoes, chilli, coconut water and ground almonds and bubble for 5-8min until thickened.
3. Step 3
  Add fish and simmer for 3min, then add prawns and simmer for a further 3-5min until prawns are pink and fish is cooked. Stir through coriander and lemon juice. Check seasoning. Serve with lemon wedges and brown rice, if you like.
  
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Per Serving:

Calories: 360
Fibre: 3 g
Total carbs: 15 g
Sugars: 12 g
Total fat: 17 g
Saturated fat: 1 g
Protein: 35 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time