zoom Cod & prawn sambal curry
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    Cod & prawn sambal curry

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    Cod & prawn sambal curry

    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4

    Ingredients

    2 echalion shallots, roughly chopped
    1 stalk fresh lemongrass, roughly chopped
    ½ tsp shrimp paste
    1 Thai red chilli (leave seeds in for hot/spicy)
    28g pack coriander, leaves finely chopped, stalks roughly chopped
    2 tsp oil
    2 tsp Cooks’ Ingredients Organic Curry Powder
    400g can Waitrose Chopped Italian Tomatoes With Olive Oil & Garlic
    260g pack spinach
    400g cod fillet, cut into chunky slices
    180g pack raw extra large king prawns
     

    Method

    1. Put the shallots, lemongrass, shrimp paste, chilli and coriander stalks into a small processor with 1 tsp oil and whizz to form a smooth paste.

    2. Heat 1 tsp oil in a frying pan, add the paste and curry powder and cook for 2 minutes until fragrant. Add the tomatoes and half a can of water, then cover and simmer for 5 minutes until the sauce thickens. Stir in the spinach and most of the coriander, then season.

    3. Drop in the cod and prawns. Re-cover then simmer for 3 minutes until the fish is cooked through and the prawns are pink throughout. Scatter with the rest of the coriander to serve. Enjoy with rice.

    Cook’s tip This Malay-inspired curry really livens the senses. For a less spicy version, you can leave out the chilli seeds or use a milder red chilli.

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