Fish Easy Main Asian

Fragrant fish curry

Name: Fragrant fish curry
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: /asian, /asian recipes, /indian
Ingredients: 2 tablespoons vegetable oil; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 12 fresh curry leaves; 1 long green chilli, seeds removed, finely chopped; 1 teaspoon ground coriander; 2 teaspoons mild curry powder; 1/4 teaspoon ground turmeric; 2 teaspoons black mustard seeds; 1 tablespoon panch phora (optional); 400ml can coconut milk; 1 cup (250ml) fish stock or water; 450g firm white fish fillets (such as blue-eye), cut into 2cm pieces; 400g cooked prawns, peeled; 2 tablespoons chopped coriander; Steamed basmati rice, to serve

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This aromatic curry will have everyone running to the table.

2 tablespoons vegetable oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
12 fresh curry leaves
1 long green chilli, seeds removed, finely chopped
1 teaspoon ground coriander
2 teaspoons mild curry powder
1/4 teaspoon ground turmeric
2 teaspoons black mustard seeds
1 tablespoon panch phora (optional)
400ml can coconut milk
1 cup (250ml) fish stock or water
450g firm white fish fillets (such as blue-eye), cut into 2cm pieces
400g cooked prawns, peeled
2 tablespoons chopped coriander
Steamed basmati rice, to serve

Method

1.

Heat the vegetable oil in a large pan over medium heat. Add the onion, garlic, fresh curry leaves and chilli, and cook, stirring, for 2-3 minutes or until the onion softens.
2.

Add the ground coriander, curry powder, turmeric, black mustard seeds and panch phora. Cook, stirring for 1 minute, then add the coconut milk and simmer for 5 minutes.
3.

Add the fish stock or water and stir to heat through, then add the fish. Reduce the heat to low and cook for a further 2-3 minutes, until the fish is almost cooked through.
4.

Add the prawns and chopped coriander, and stir to heat through. Serve the fish curry with steamed basmati rice.