Fragrant Malaysian Fish and Potato curry

Fragrant Malaysian fish and potato light curry recipe
Cook in Cook in:
20 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£4.43
Per Serving %RI
KCALS 489
Protein 44g
Carbs 22g
Sugar 5.5g
Fat 24g
Sat Fat 9.5g
Fibre 4g
Salt 1.2g

Method

  1. Put the potatoes into a pan of boiling water and cook for 5 minutes and drain.
  2. For the curry paste place all the ingredients into a food processor and pulse until smooth. You may need to scrape down the side a couple of times until blended and smooth.
  3. In a dry frying pan add the curry paste and cook for 3-4 minutes with the potatoes until you have a wonderful aroma in the air. Pour in the coconut milk, vegetable stock and soy sauce. Bring to a simmer and pop in the fish, but not the prawns and cook for about 3 minutes. Then add the prawns, peas, pak choi and coriander. Simmer for 5 minutes.
  4. Mix the cornflour with some of the sauce in a small bowl, add to the pan and stir until slightly thickened and serve.

Ingredients

For the broth:
300g Smooth potatoes (e.gDesiree), peeled and cubed
1 x 400g can coconut milk
200ml hot vegetable stock
1 tablespoon soy sauce
300g cod fillet,cut into 3cm pieces
250g salmon fillet, cut into 3cm pieces
16 peeled raw king prawns
200g sugar snap peas, halved
2 pak choi, chopped
1 tablespoon fresh coriander
1 teaspoon cornflour

For the curry paste:
3 large shallots, peeled
1 teaspoon ground turmeric
2 red chillies, deseeded
2 lemon grass stalks, chopped
2 garlic cloves, peeled
1 x 2cm piece of fresh ginger, peeled
2 tablespoons groundnut oil
3 tablespoons water

For the broth:
300g Smooth potatoes (e.gDesiree), peeled and cubed
1 x 400g can coconut milk
200ml hot vegetable stock
1 tablespoon soy sauce
300g cod fillet,cut into 3cm pieces
250g salmon fillet, cut into 3cm pieces
16 peeled raw king prawns
200g sugar snap peas, halved
2 pak choi, chopped
1 tablespoon fresh coriander
1 teaspoon cornflour
For the curry paste:
3 large shallots, peeled
1 teaspoon ground turmeric
2 red chillies, deseeded
2 lemon grass stalks, chopped
2 garlic cloves, peeled
1 x 2cm piece of fresh ginger, peeled
2 tablespoons groundnut oil
3 tablespoons water

You may also like

Indian spiced potato and coconut curry with sambal and mint chutney

Indian spiced potato and coconut curry with sambal and mint chutney

Indian Inspired Potato and Coconut Curry with Sambal and Mint Chutney

Enjoy a taste of India with this spiced potato and coconut curry. With a hint of sambal and delicious homemade chutney, this dish is sure please any crowd.

  • Prep in: 15 mins
  • Cook in: 25 mins
Pan seared cod with potatoes and chorizo recipe

High protein

Low sat fat

Pan Seared Cod with Potatoes and Chorizo

Try this pan seared cod for a healthy evening meal. Containing chorizo, peppers and paprika for a spicy kick.

  • Cook in: 25 mins
Sausage and sweetcorn chowder recipe

Sausage and Sweetcorn Chowder Recipe

A slight twist on the traditional New England corn Chowder, the addition of smoked sausage brings a new depth of flavour to this winter-warming dish.

  • Prep in: 5 mins
  • Cook in: 25 mins
Warming Potato & Lentil Curry with Crumbled Cauliflower

Warming Potato & Lentil Curry with Crumbled Cauliflower

Warming Potato & Lentil Curry with Crumbled Cauliflower

Try this wonderfully warming potato and lentil curry with crumbled cauliflower. 

Great for a mid-week pick me up!

  • Prep in: 15 mins
  • Cook in: 30 mins