Although I’m a pescatarian, most of the meals I cook are usually full on veggie. However, I do like the option of adding fish into my diet and one of the nicest meals I’ve tried is this Coconut & Kale Fish Curry. It’s great for meal prep as you can make as large or as small a batch as you want. Plus, with all the spices and textures, it’s packed full of variety and flavour.
If convenience is a big thing for you, then this meal ticks a lot of boxes as it’s simple to prepare and doesn’t take a great deal of time and effort to cook. Also, this meal will definitely get you closer to hitting that daily protein target – what’s not to love?! Give this recipe a try and read on to see exactly what you’re going to need.
What you’ll need to make Coconut & Kale Fish Curry
2 onions, sliced
250g cherry tomatoes, halved
400ml can coconut milk
2 cod (or other white fish) fillets cut into chunks
300g kale
200g prawns
500ml vegetable stock
2 tsp curry powder
1 tsp ginger
2 tsp tumeric
2 tsp cumin
Method:
– Cook the onions in a large pan until soft and then stir in the spices and cook for another couple of minutes.
– Add the tomatoes, kale, coconut milk and stock and simmer for 15-20 minutes until the tomatoes are soft. Then, stir in the prawns and fish and cook for another 5-10 minutes.
– Serve with rice, or another side of your choice, and enjoy!
This coconut & kale fish curry is full of great nutrients and high in protein, which is great if you’re doing a lot of training. For more recipe ideas or nutritional guidance, feel free to message me on my Instagram page: @suzyquinnfitness, or head to my contact page.