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

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
Chicken and pesto jacket potato recipe

Chicken and Pesto Jacket Potato

Simple yet so tasty, this classic combination of basil, tomato and chicken will bring your jacket to life.

  • Prep in: 10 mins
  • Cook in: 10 mins
Mexican beef lettuce tacos with potato torilla chips

Mexican beef lettuce tacos with potato torilla chips

Mexican beef lettuce tacos with potato tortilla chips

Make it Mexican with these awesome beef lettuce tacos and potato tortilla chips. Flavoured with spicy chilli powder and cool sour cream, these are perfect for any fiesta!

  • Prep in: 10 mins
  • Cook in: 20 mins
Atlantic Coast Seafood Chowder

Atlantic Coast Seafood Chowder

Atlantic Coast Seafood Chowder Recipe

This warming, golden chowder is filled with delicious potatoes, prawns, mussels and squid. It's super quick to make and sure to warm your cockles!

  • Prep in: 5 mins
  • Cook in: 15 mins