Spicy fish curry

Name: Spicy fish curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 5 cm (2in) piece fresh root ginger, peeled and roughly chopped; 6 garlic cloves, crushed; 4 tbsp. sunflower oil; 2 medium onions, halved and sliced; 1 large red chilli, deseeded and finely chopped; 1 tbsp. ground cumin; 1 tsp. ground turmeric; 2 x 400 ml cans coconut milk; 700 g (1 1/2lb) white fish fillet, cut into chunks; 175 g (6oz) cooked, peeled king prawns; 2 large handfuls of baby leaf spinach

Try making this simple spicy fish curry - a wonderful meal that will keep in the freezer for up to three months

By The GH Kitchen TeamPublished: 13 October 2006

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Yields:

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Ingredients

5 cm (2in) piece fresh root ginger, peeled and roughly chopped
6 garlic cloves, crushed
4 Tbsp. sunflower oil
2 medium onions, halved and sliced
1 large red chilli, deseeded and finely chopped
1 Tbsp. ground cumin
1 tsp. ground turmeric
2 x 400 ml cans coconut milk
700 g (1 1/2lb) white fish fillet, cut into chunks
175 g (6oz) cooked, peeled king prawns
2 large handfuls of baby leaf spinach

Directions

1. Step 1
  Pour 150ml (¼ pint) water into a blender or food processor. With the machine running, add the ginger and garlic. Blend until smooth.
2. Step 2
  Heat the oil in a large frying pan. Add the onions and cook for 10-15min until golden. Stir in the chilli and the spices, and cook for 1min. Add the ginger paste and cook over a medium heat, stirring, for 5min or until the liquid has evaporated.
3. Step 3
  Pour in the coconut milk and bring to the boil. Allow the liquid to bubble until reduced by half. If making ahead, cool quickly, put into a freezerproof container and freeze for up to three months.
4. Step 4
  Drop the fish into the hot sauce and bring back to a gentle simmer. Baste the fish with the liquid and simmer gently for 3-4min or until the fish just turns opaque. Stir in the prawns and spinach and serve the curry immediately with basmati and wild rice, lime wedges and coriander sprigs, if you want to.
5. Step 5
  If using from frozen, thaw overnight in the fridge. Pour the sauce into the pan and bring slowly to the boil. Add the fish and complete the recipe.
  
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Per Serving:

Calories: 450
Total carbs: 8 g
Total fat: 33 g
Saturated fat: 22 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