Save to your scrapbook
Cod & prawn sambal curry
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
300g uncooked white basmati rice
2 echalion shallots, roughly chopped
1 stalk fresh lemongrass, roughly chopped
½ tsp shrimp paste
1 Thai red chilli (seeds in for more heat)
28g pack coriander, leaves finely chopped, stalks roughly chopped
2 tsp oil
2 tsp Cooks’ Ingredients Organic Curry Powder
400g can chopped Italian tomatoes with olive oil & garlic
260g pack spinach
400g cod fillet, cut into chunky slices
180g pack raw extra large king prawns
1. Cook the rice according to pack instructions. Meanwhile, 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, then 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 and opaque throughout. Scatter with the rest of the coriander, then serve with the rice.
Cook’s tip A great way to eat more fibre is to choose the wholegrain variety of cereal foods. Try this recipe with brown basmati rice to boost the fibre and nutrient content.
Typical values per serving:
2 of your 5 a day/high in protein/low in sat fat
This recipe was first published in June 2018.