5 cm (2in) piece fresh root ginger, peeled and roughly chopped
6 garlic cloves, crushed
4Tbsp. sunflower oil
2 medium onions, halved and sliced
1 large red chilli, deseeded and finely chopped
1Tbsp. ground cumin
1tsp. ground turmeric
2 x 400 ml cans coconut milk
700g (1½lb) white fish fillet, cut into chunks
175g (6oz) cooked, peeled king prawns
2 large handfuls of baby leaf spinach
Directions
Step 1
Pour 150ml (¼ pint) water into a blender or food processor. With the machine running, add the ginger and garlic. Blend until smooth.
Step 2
Heat the oil in a large frying pan. Add the onions and cook for 10-15min until golden. Stir in the chilli and the spices, and cook for 1min. Add the ginger paste and cook over a medium heat, stirring, for 5min or until the liquid has evaporated.
Step 3
Pour in the coconut milk and bring to the boil. Allow the liquid to bubble until reduced by half. If making ahead, cool quickly, put into a freezerproof container and freeze for up to three months.
Step 4
Drop the fish into the hot sauce and bring back to a gentle simmer. Baste the fish with the liquid and simmer gently for 3-4min or until the fish just turns opaque. Stir in the prawns and spinach and serve the curry immediately with basmati and wild rice, lime wedges and coriander sprigs, if you want to.
Step 5
If using from frozen, thaw overnight in the fridge. Pour the sauce into the pan and bring slowly to the boil. Add the fish and complete the recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
