Healthy Prawn Curry
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Ingredients
- 1 small white fish fillet (cod or haddock), roughly chopped
- Handful of peeled cooked prawns, frozen
- 200g chopped tomatoes
- 1 white onion, quartered
- 1 red pepper, roughly chopped
- 2 cloves of garlic, minced
- 2cm piece of ginger, minced
- 1tbsp lemon juice
- 1 tsp chilli flakes
- 1 tbsp cumin
- 1 tbsp garam masala
- 1 tsp black mustard seeds
- 1 tsp ground coriander
- 1 tsp turmeric
- 150g natural yoghurt
- 400ml fish stock
- Handful freshly shopped coriander to garnish
Details
servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Toast the mustard seeds in an oil free pan for about 30 seconds. Set aside. Using one tablespoon of vegetable oil fry the onion and pepper pieces until soft, the onion should have some colour. Remove from the pan and set aside.
Step 2
Add the garlic and ginger to the pan, with a little more oil, if required, cook until lightly coloured, then add the mustard seeds, chilli flakes, cumin, ground coriander, garam masala and turmeric. Allow the spices to cook until fragrant; do not allow them to burn or the curry will taste bitter.
Step 3
Add the pepper, onions, chopped tomatoes and the stock and simmer for 10 minutes. Add one tablespoon of lemon juice and the fish and prawns and continue to cook for about 3-4 minutes. Once the fish is cooked add the yoghurt and stir well. Serve immediately garnished with freshly chopped coriander.
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