Ingredients

The following ingredients have 4 Servings
  • 1 regular onion (peeled and chopped)
  • 1-2 medium red chillies (chopped (or more if you like it really hot))
  • 2 tsp finely chopped fresh ginger ((or 1 tsp minced ginger))
  • 2 cloves of garlic (peeled and chopped)
  • 1 lemongrass stalk (outer leaves disgarded, inner part chopped finely (you can replace this with a tsp of lemongrass paste))
  • 1 heaped tbsp fresh coriander (cilantro) stalks (you can use the leaves for garnish later)
  • 1 1/2 tsp turmeric
  • 1 tsp tamarind paste (usually gluten free, but best to check)
  • ½ tsp cumin
  • ½ tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 3 haddock or cod fillets (weighing approx 150g/5oz each) (sliced in half)
  • 100 g kale (chopped)
  • 400 ml can full-fat coconut milk
  • 240 ml fish stock or chicken stock (Use a gluten free brand - Knorr to a GF version)
  • 2 tsp fish sauce (usually gluten free, but best to check)
  • 2 tsp brown sugar
  • 1 tbsp lime juice
  • 1 tbsp cornflour (cornstarch) (mixed with 3 tbsp cold water (optional))
  • Boiled rice
  • 1 red chilli (finely sliced)

Instruction

  • Add all the curry paste ingredients to a bowl and blend together using a hand blender until no lumps remain (or use a mini chopper).
  • Spread half of the curry paste on the haddock fillets (both sides, or just the fleshy side if the fish still has skin on).
  • Heat the olive oil in a large frying pan (skillet) on a high heat and place the haddock fillets in there. Cook for 2-3 minutes on each side until the coating starts to brown. Add the rest of the curry paste to the pan and cook for a further minute until fragrant.
  • Add the coconut milk and stock, then stir (you can remove the skin from the fish at this point if necessary), breaking up the fish a little. Once the coconut milk is bubbling, add fish sauce, brown sugar and lime juice and stir again. Test for seasoning and add a little more salt/pepper/lime/sugar if needed.
  • Add the kale and stir through for 1-2 minutes until wilted.
  • If you'd like the sauce to be a little thicker, stir in the cornstarch and water mixture a little at a time until the sauce is thickened to your liking.
  • Serve topped with sliced chillies and some boiled rice if you like. We also like to serve ours with toasted pita (make sure it's gluten free pita if needed).