serves 4
Coconut Fish and Shrimp Curry
Ingredients
- 1 tbsp vegetable oil or ghee
- 1 medium onion finely chopped
- 1 tablespoon fresh ginger finely grated
- 4 Garlic Cloves finely chopped
- 1 small red chilli halved
- 2 lemongrass stalks split, then bruised with a rolling pin
- 1 tbsp garam masala
- 1 tsp coriander
- 1 tsp turmeric
- 1/8 tsp cayenne season heat to taste
- 1 tbsp light brown sugar
- small bunch coriander chopped
- 1 13.5 oz can coconut milk
- 1 lb skinless hake fillets cut into rectangles, roughly card size
- 1/2 lb head-on Ecuadorian shrimp
- 1 lime halved
- cooked basmati or jasmine rice or naan to serve
Instructions
- Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, chili and lemongrass, and cook for 2 mins. Add the spices and sugar, and continue stirring. When the sugar starts to melt and everything starts to clump together, add the coconut milk, bring to a simmer.
- Add the fish to the sauce, tuck the shrimp in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the cilantro leaves and serve with rice or naan.
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