Coconut, Fish & Prawn Curry Recipe
This coconut fish and prawn curry is an indian preparation of curried prawn. Cooked with chili powder, turmeric and mustard seeds with coconut milk, the coconut fish and prawn curry also has haddock fillets in it and is best served with basmati rice and lime wedges.
Ingredients
| Vegetable oil/Sunflower oil | 2 Tablespoon | |
| Onion | 1 Small, halved lengthways and thinly sliced | |
| Garlic | 2 Clove (10 gm), finely sliced | |
| Curry leaves | 10 (Fresh Or Freeze-Dried) | |
| Green chilies | 2 Small, halved lengthways | |
| Ground coriander | 1 Teaspoon | |
| Chili powder | 1⁄4 Teaspoon | |
| Turmeric | 1⁄4 Teaspoon | |
| Black mustard seeds | 1 Teaspoon | |
| Canned coconut milk | 400 Milliliter | |
| Black pepper | 1⁄4 Teaspoon | |
| White fish fillet | 450 Gram (Firm Fillets Such As Haddock, From A Sustainable Source, 1 Pound) | |
| Mango | 1 Small, stoned and sliced | |
| Cooked shelled prawn | 8 Large | |
| Coriander leaves | 1 Tablespoon | |
| Cooked basmati rice | 1 Cup (16 tbs) (For Serving) | |
| Lime wedges | 3 (For Serving) |
Directions
Heat the oil in a wok.
Add the onion, garlic, curry leaves and chillies, then fry for 3-4 mins, stirring occasionally, until the onions are tinged golden.
Stir in the ground coriander, chilli powder, turmeric and mustard seeds, if using, then fry for 1 min.
Pour in the coconut milk, bring to a boil and stir while it thickens (6-8 mins).
Pour in about 1/2 can water to make a thinnish sauce.
Add the black pepper.
Lay the fish on top.
Simmer for 4 mins.
Take off the heat, lay the mango slices and prawns on top, cover and leave to warm through while the fish finishes cooking (4-5 mins).
Season, then scatter over coriander.
Break the fish into large pieces with a slotted spoon, lift out, along with the mango and prawns, and place on top of rice.
Spoon the sauce over and serve with lime wedges.
Add the onion, garlic, curry leaves and chillies, then fry for 3-4 mins, stirring occasionally, until the onions are tinged golden.
Stir in the ground coriander, chilli powder, turmeric and mustard seeds, if using, then fry for 1 min.
Pour in the coconut milk, bring to a boil and stir while it thickens (6-8 mins).
Pour in about 1/2 can water to make a thinnish sauce.
Add the black pepper.
Lay the fish on top.
Simmer for 4 mins.
Take off the heat, lay the mango slices and prawns on top, cover and leave to warm through while the fish finishes cooking (4-5 mins).
Season, then scatter over coriander.
Break the fish into large pieces with a slotted spoon, lift out, along with the mango and prawns, and place on top of rice.
Spoon the sauce over and serve with lime wedges.
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