Coconut and Kale Fish Curry

I really love the smell from the kitchen when there is a curry being cooked. My curries are no way authentic or traditional, but they are generally easy to make and tasty. I usually fall back on adding chicken when I’m not making my sweet potato and chickpea curry, so I thought I’d try fish this time. I’m planning on making a beef curry in my slow cooker this week so I’ll let you know how that goes. 

I used frozen haddock in mine as it’s pretty cost effective. I defrosted it before cooking, but you could use fresh fish as well. Prawns added to the mix would be delicious and is a great way to introduce new tastes to toddlers or fussy eaters. 
Splash of oil

1 onion, diced

2 garlic cloves, finely diced

1 tsp chopped ginger

1 tbsp tomato purée

1 tbsp garam masala 

1 tsp cumin

1 tsp ground turmeric

1 tsp smoked paprika

A handful of cherry tomatoes

1 tin of chopped tomatoes

Two portions of fish

A handful of frozen cauliflower and peas

A handful of kale

1/2 a can of coconut milk 
1. In a large pan heat the oil over a medium heat. Add the onion and cook for 8-10 minutes until soft and translucent. Pop the garlic and ginger into the pan and cook gently for 5 more minutes. 

2. Next the tomato purée and spices go in with the the onion, garlic and ginger. Stir until well combined and cook for a few minutes. 

3. Add in the cherry and tinned tomatoes and bring to the boil. Once bubbling add the fish and cauliflower/peas. Reduce the temperature and simmer for 15 to 20 minutes until the fish is cooked.

4. Lastly pour in the coconut milk and kale and stir through, simmering for 10 minutes. Season and serve with rice. 
Important bits
Dairy, egg, nut, soya and gluten free. Vegetarian. 

Makes three portions


Total make time an hour

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