This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek – ready in under 30 minutes
Prep:15 mins
Serves 4
1 tbsp vegetable oil1 onion, finely choppedthumb-sized piece ginger, finely grated3 garlic cloves, crushed1 tsp shrimp paste1 small red chilli, shredded (deseeded if you don’t like it too hot)2 lemongrass stalks, split, then bruised with a rolling pin1 heaped tbsp medium curry powder1 heaped tbsp light muscovado sugarsmall bunch coriander, stems finely chopped400g can coconut milk450g skinless hake fillets, cut into rectangles, roughly credit card size220g pack frozen raw whole prawns1 lime, halvedcooked rice, to serve
STEP 1Heat 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 starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.STEP 2Add 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. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.
