Seafood Curry with Chillies, Coconut & Lime
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 15minutes
Cook time is 12minutes
Total time is 27minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 1/2teaspoons salt
- 1/2teaspoons freshly ground black pepper
- 2tablespoons sunflower oil
- 600grams white fish, pinboned, skinned,and cut into bite-sized pieces, rinsed and patted dry
- 1/2teaspoons turmeric
- 1/2 onion, chopped
- 1centimeters fresh root ginger, chopped
- 1 clove garlic, crushed
- 1teaspoons black mustard seeds
- 4 green cardamom pods, crushed
- 2-4 dried red chillies, crushed
- 100grams creamed coconut, dissolved in 500ml boiling water
- 12 raw tiger prawns, peeled and deveined
- 2tablespoons fresh lime, juiced
- 1 sprig coriander (to serve)
- 1 lime, cut into wedges (to serve)
Description
This quick curry is flavoured with chillies, coconut, and lime, and is easy tomake for a mid-week supper.
Method
Step 1 of 4
Put the fish in a non-metallic bowl, sprinkle over the salt and turmeric, and turn to lightly cover. Set aside.
Step 2 of 4
Put the onion, ginger, and garlic in a food processor or blender, and process to a paste. Heat a deep frying pan over a high heat until hot. Add the oil and swirl around, then reduce the heat to medium, add the onion paste, and fry, stirring, for 3-5 minutes, or until it just begins to colour. Stir in the mustard seeds, cardamom, and chillies and stir for 30 seconds.
Step 3 of 4
Stir in the creamed coconut. Leave to bubble for 2 minutes, then reduce the heat to medium-low, add the fish and any juices in the bowl, and spoon the sauce over the fish. Simmer for 2 minutes, spooning the sauce over the fish once or twice as it cooks, taking care not to break up the pieces.
Step 4 of 4
Add the prawns and simmer for 2 minutes, or until they turn pink. Add the lime juice, and serve with coriander leaves and lime wedges.
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