Fish and kale creole

  • A little work

Makes 4 portions. Preparation time 10 mins. Cooking time 20 mins



1 tbsp oil

1 onion, chopped

250g mushrooms, halved

75g Patak’s Mild Curry Paste

410g can chickpeas, drained and rinsed

400g can chopped tomatoes

200g bag ready prepared kale

300g tiger prawns200g bag ready prepared kale

1 tbsp oil

1 onion, chopped

1 tbsp Cajun seasoning

195g can sweetcorn, drained

400g can chopped tomatoes

400g cod, cut into large chunks

227g can pineapple slices in natural juice, cut into chunks

Recipe courtesy of Discover Kale.



  • Step 1


    1. Cook the kale in boiling for water for 5 minutes.
    2. Heat the oil in a large saucepan and fry the onion for 5 minutes. Add the Cajun seasoning and sweetcorn for 1 minute. Add the tomatoes, kale and 150ml water, cover and simmer for 5 minutes.
    3. Add the cod and pineapple simmer for a further 5 minutes until cooked through.
    4. Serve with mashed potato.