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Cod, prawn & coconut curry
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1 tbsp groundnut or coconut oil
2 echalion shallots, thinly sliced
2 cloves garlic, sliced
3 tomatoes (about 250g), roughly chopped
1 red chilli, halved
Small handful fresh or dried curry leaves
1 cinnamon stick
1½ tsp Cooks’ Ingredients Organic Curry Powder
400ml can coconut milk
240g basmati rice (or 500g cooked basmati rice)
200g pack trimmed fine green beans, halved
180g pack raw extra large king prawns
2 x 240g packs cod fillets
Juice of 1 lime
Coriander leaves, to serve
1. Heat the oil in a large frying pan or shallow casserole. Add the shallot and fry for 2 minutes, then add the garlic and fry, stirring continuously, for about 6 minutes until deep golden and fragrant.
2. Lift about half of the shallot and garlic mixture from the pan and set aside. Add the tomatoes, chilli, curry leaves, cinnamon and curry powder to the pan and fry for another 2-3 minutes. Stir in the coconut milk, season and simmer for 5 minutes. Meanwhile, cook the rice according to pack instructions.
3. Stir the beans and prawns into the curry sauce, then nestle in the pieces of cod. Cover with a lid and simmer for another 5 minutes, or until the cod is flaky and opaque and the prawns pink and opaque. Uncover, squeeze over the lime juice and scatter with the reserved onions and garlic. Serve immediately with coriander leaves and the rice.
Typical values per serving:
This recipe was first published in May 2019.
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