Coconut kale fish curry

Ingredients

• 1 tbsp rapeseed oil
• 1 onion, sliced
• thumb-sized piece ginger, sliced into matchsticks
• 1 tsp turmeric
• 3-4 tbsp mild curry paste (Keralan works well)
• 150g cherry tomatoes, halved
• 150g kale, chopped
• 1 red chilli, halved
• 325ml reduced fat coconut milk
• 300ml low-salt stock
• 250g brown rice
• 100g frozen king prawns
• 2 cod fillets, cut into chunks
• 2 limes, juiced
• ½ small bunch coriander, chopped
• handful of toasted coconut flakes (optional)

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