Kathy Paterson's Simple Prawn and Fish Curry
INGREDIENTS
2 tablespoons vegetable oil
2 shallots, finely sliced
1 teaspoon ground turmeric
1 teaspoon sweet paprika
400g can coconut milk
12-16 large raw prawn cutlets, deveined
2 large firm white fish fillets, cut into about 3cm pieces
Sea salt
1 lemon for squeezing
A handful of snow peas or sugar snaps, trimmed, blanched and shredded
A few cherry tomatoes, cut in half horizontally
A handful of small basil leaves
A small handful of coriander leaves
METHOD
Put the oil in a Le Creuset casserole and put over medium-low heat. Add the sliced shallots and cook until they take on a little colour. Remove casserole from the heat and add the turmeric and paprika, stir well then return to the heat for about 20 seconds.
Pour in the coconut milk and bring to a simmer, stirring to mix. Reduce heat to low and add the prawns and fish pieces. Add salt to taste and cook until the prawns turn pink and the fish is just cooked through. Squeeze in a little lemon juice, again to suit your taste. Top the curry with the snow peas, cherry tomatoes, basil and coriander leaves. Serve with jasmine rice and steamed green vegetables.
- Tags: mains
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