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Curried corn with cod & prawns in a casserole dish

Curried corn with cod & prawns

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Enjoy spiced sweetcorn with cod fillets and king prawns in this superb summer dish. Serve with basmati rice and lime wedges for an easy family supper

  • Gluten-free
Nutrition: Per serving
HighlightNutrientUnit
kcal480
fat23g
saturates16g
carbs22g
sugars11g
high infibre9g
protein41g
salt0.7g
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Ingredients

  • 4 corn cobs
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 1 garlic clove, crushed
  • 1 thumb-sized piece of ginger, peeled and finely grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp chilli powder
  • 2 tsp ground turmeric
  • 400ml can coconut milk
  • 400g can cherry tomatoes
  • 4 cod loin fillets
  • 150g raw king prawns
  • small handful of coriander, sliced red chillies, cooked basmati rice and lime wedges, to serve

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Cook the corn cobs in a pan of lightly salted boiling water for 10 mins. Drain and leave to cool slightly. Stand the cobs upright on a board and slice the kernels off using a sharp knife in a downward motion along the length of the cob.

  • STEP 2

    Heat the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 10 mins until golden and caramelised. Add the garlic, ginger, cumin, ground coriander, chilli and turmeric, and cook for 2 mins more. Tip in the coconut milk and tomatoes, then bring to a simmer. Arrange the cod fillets in a large roasting tin or casserole, then pour the spiced coconut and tomato mixture around the fish. Add the corn and prawns, and bake for 18-20 mins. Scatter with with fresh coriander and chillies and serve with rice and lime wedges on the side for squeezing over.

Goes well with

Recipe from Good Food magazine, August 2021

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