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Seafood curry

Name: Seafood curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: /indian
Ingredients: 2 tablespoons vegetable oil; 1 onion, thinly sliced; 1 garlic clove, crushed; 2cm piece ginger, grated; 2 tablespoons mild curry paste; 1 tablespoon tomato puree; 500g white fish fillets (such as blue-eye or perch), deboned, cut into 2cm chunks; 300g green prawns, peeled, tails intact; 2 x 270ml cans coconut milk; 1/4 cup (60ml) fish stock or chicken stock; 1 teaspoon palm or caster sugar; 2 tablespoons lime juice; 2 tablespoons chopped coriander leaves, plus whole leaves to garnish; Steamed brown medium grain rice, to serve; Lime wedges, to serve

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15m

25m

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This feisty seafood curry packs a punch of flavour.

2 tablespoons vegetable oil
1 onion, thinly sliced
1 garlic clove, crushed
2cm piece ginger, grated
2 tablespoons mild curry paste
1 tablespoon tomato puree
500g white fish fillets (such as blue-eye or perch), deboned, cut into 2cm chunks
300g green prawns, peeled, tails intact
2 x 270ml cans coconut milk
1/4 cup (60ml) fish stock or chicken stock
1 teaspoon palm or caster sugar
2 tablespoons lime juice
2 tablespoons chopped coriander leaves, plus whole leaves to garnish
Steamed brown medium grain rice, to serve
Lime wedges, to serve

Method

1.

Heat the oil in a heavy-based frypan over medium heat. Add the onion and cook, stirring, until softened. Stir in the garlic and ginger and cook for a few seconds.
2.

Add curry paste and tomato puree, and cook, stirring, for 1 minute until fragrant.
3.

Add seafood to pan and coat well. Pour in the coconut milk, stock and sugar, and season with salt and pepper. Bring to the boil, then reduce heat to low and continue cooking for a further 10 minutes until seafood is cooked through. Stir in lime juice and chopped coriander. Serve with steamed rice and garnish with coriander leaves and a lime wedge.