TODAY’S RECIPE: Coconut fish curry

THIS colourful one-pot is based on an Indonesian recipe. SERVES 4

Ingredients

1 tbsp vegetable oil 1 onion, finely chopped thumb-sized piece ginger, finely grated 3 garlic cloves, crushed 1 tsp shrimp paste 1 small red chilli, shredded (deseeded if you don’t like it too hot) 2 lemongrass stalks, split, then bruised with a rolling pin 1 heaped tbsp medium curry powder 1 heaped tbsp light muscovado sugar small bunch coriander, stems finely chopped 400g can coconut milk 450g/1lb skinless hake fillets, cut into rectangles, roughly credit-card size 220g pack frozen raw whole prawns (we used sustainably fished tiger prawns) fresh lime basmati rice (cook to pack instructions)

Method

Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything begins to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.

Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Adjust seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve on a bed of rice.

RECIPE of the day is brought to you in association with BBC Good Food Magazine. Why not subscribe today and get your first five issues for £5 (direct debit only )?Visit buy subscriptions.com/goodfood and enter code GFDAILY 15 or 08448483413 and quote GFDAILY15.