Fish Curry
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 1 tbsp sunflower oil
- 1 large onion, finely chopped
- 2 garlic cloves finely chopped or crushed
- 5cm piece fresh root ginger, peeled and finely chopped
- 2 tbsp hot curry paste
- 300ml chicken stock
- 400ml can coconut milk
- 2tsp caster sugar
- 1/4 tsp salt
- 750g skinless white fish (coley, pollack, cod, etc) cut in to chunks
- 400g peeled raw prawns (larger are better e.g. Tiger)
- Juice of 2 limes or to taste
- Small handful of coriander leaves
Method
- STEP 1Heat oil in large sauté pan and gently cook onion, garlic and ginger for 5 minutes until softened.
- STEP 2Stir in curry paste and cook for 2 minutes
- STEP 3Add chicken stock and coconut milk and bring to a gentle simmer (do not boil as milk could separate)
- STEP 4Stir in sugar, salt and add the fish. Simmer for a couple of minutes until the fish is opaque
- STEP 5Add the prawns and cook for a couple of minutes until pink
- STEP 6Add lime juice to taste, serve in warm bowls - scatter over coriander to serve. Serve with basmati or jasmine rice and mini poppadoms
