One Pot Coconut Fish Curry

This is a lovely, simple and fresh curry that is ideal for those who prefer milder flavours - especially children.

It’s a great introduction to curry flavours and whilst it doesn’t have a high heat, there is warmth and an almost tropical flavour from the coconut milk, dessicated coconut and the fruit.

I made this on Friday night with the girls and they both absolutely loved it; they enjoyed being in charge of what was going in, and we just added the fruit and vegetables we had to hand. But you could include any you have in stock or favourites of the kids for a family meal.

Beatrice is going through a really fussy phase at the moment and isn’t interested in eating vegetables unless they are well hidden or immersed in a sauce so this was a great way of helping her hit that five a day target too.

I used cod and prawns for the curry but it work just as well as a vegetable curry or with some chicken instead.

The below serves two to three children’s portions and I served it over wholegrain rice with some naan for the girls to dip into the sauce. Excuse the photograph - it's messy and has shade, but I was keen to share the recipe so had to work with what I had! You could garnish with a handful of coriander leaves before serving which will complement the flavour - my girls aren't keen on 'leaves' on their dinner so I haven't here, but if I were eating myself I definitely would be. 

One Pot Coconut Fish and Fruit Curry

Here’s how:

• 1 fillet of cod (about 150g)
• Fresh, raw prawns (150g)
• 1 level tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp paprika
• 1 cinnamon stick
• 1/2 tin tomatoes
• 1 tin coconut milk
• 2 tbsp dessicated coconut
• 1 tbsp ground almonds
• 1 banana
• 1 orange pepper
• 75g mushrooms
• 75g peas
• 2 tbsp raisins
• 1 onion
• 2 garlic cloves
• Thumbnail piece of ginger
• 1tsp coconut oil

Firstly add the coconut oil to a non-stick saucepan or wok and place on a gentle heat.

Now peel and roughly chop the onion, mince the garlic and peel and thinly dice the ginger and add to the pan.

Once it has begun to soften, add the curry powder, turmeric, paprika and stir into the onion mixture - the base, allow the spices to cook out for a few minutes.

Whilst this is cooking, slice the peppers and roughly chop the mushrooms - I dice up small as the girls eat them this way - also slice the banana into chunks.

Add the peppers to the pan and then add the chopped tomatoes and the coconut milk and cinnamon stick and stir well.

Add the mushrooms, peas, banana and raisins now and stir well.

Add the dessicated coconut which will add a lovely sweetness and the ground almonds for a nutty flavour. Stir again.

Allow to cook for ten minutes or so.

In the meantime you can cut the cod or other white, flaky fish into bite-sized chunks and set aside.

Now add the cod and the prawns and allow to cook for a just a few minutes more until the prawns have turned pink and are cooked, and the cod is cooked through.

Serve with your choice or accompaniments.