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

Potato and beetroot latke recipe

Potato and Beetroot Latkes

Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!

  • Prep in: 10 mins
  • Cook in: 10 mins
Warm potato and tuna salad recipe

Low fat

Low sat fat

Low sodium

Warm Potato and Tuna salad

Try out this recipe for a warm potato and tuna salad. A quick and healthy recipe for a winter evening.

  • Cook in: 20 mins
Paprika Roasties with Creamy Baked Eggs Recipe

Paprika Roasted Potatoes with Creamy Eggs Recipe

Experience a blend of smooth and soft textures in this flavoursome treat of a meal. The combination of spice, the creamy consistency and the indulgent runniness of the accompanying eggs is like nothing else! 

  • Prep in: 10 mins
  • Cook in: 30 mins
Chinese pepper steak & potato stir-fry

Chinese pepper steak & potato stir-fry

Chinese Pepper Steak & Potato Stir-Fry

Sizzle up your week with this Chinese Pepper Steak & Potato Stir-fry. Quick, easy and packed full of colour and authentic flavour, discover how to create the ultimate potato stir-fry in just 30 minutes!

  • Prep in: 20 mins
  • Cook in: 10 mins