Port De Soller Mallorca

Port De Soller Mallorca

Tuesday, 5 June 2012

Fish and Prawn Curry

Couldn't decide what to do for dinner today.  Looked in the Fridge, nothing there that I fancied.  looked in the freezer found a bag of fish bits for a fish pie.  Decided on a quick curry;

Half of one yellow pepper finely chopped

Thumb sized piece of fresh ginger finely sliced and chopped

One red chilli

Handful of baby plumb tomatoes chopped

Handful of Fresh coriander (cilantro) chopped

One stalk of lemon grass finely chopped and grated

Four spring onions, roughly chopped

Tablespoon of coriander seed, crushed

Tablespoon of cumin powder

Tablespoon of chopped Basil

One clove garlic, grated

Tablespoon of fish sauce

If you have it One Lime leaf

Alternatively, you can use a good quality curry paste that can be found in most supermarkets

Add all of the above to a hot pan with two tablespoons of good vegetable oil and stir to mix and until pepper and ginger are softened.

Add one 400 Ml can of good quality coconut milk  and heat through  .

Once the curry sauce begins to gently simmer, add the defrosted fish and prawns stir once, cover and leave to simmer for 20 minutes.  (if you stir too much or leave to long the fish will break up and all you will get is a mushy curry sauce and not a nice chunky fish curry).

Serve and enjoy

1 comment:

  1. I just love the way you Brits cook Indian food! Curries are the best! I'm doing a salmon curry tonight.


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