This recipe for Coconut Prawn Curry is simple and delicious
1-2 Tbsp olive oil
1 medium onion, chopped
1 tsp each of ground cumin, dried coriander and dried chilli flakes
1-2 tsp medium strength curry powder
1/2 stick cinnamon
2 cloves garlic, chopped
1 thumb-sized piece of fresh root ginger, roughly peeled and grated
1 tin chopped, peeled tomatoes
1 tin coconut milk
2 tsp sugar (or to your taste, you might need more than this)
1 cup peeled and cubed butternut
4 hake fillets, about 125g each, roughly sliced
1 medium-sized bag of half-shelled frozen mussels, defrosted and well-rinsed
12-16 prawns, de-veined but with shells on
2 Tbsp each of chopped fresh parsley and coriander
Salt and freshly ground black pepper to taste
1 cup basmati rice, cooked according to packet instructions, to serve as a side dish
Start cooking your basmati rice in a separate pot according to the packet instructions.
In a large saucepan on med-high, heat the olive oil and then add the onion. Stir for about 2 minutes and then add the spices, garlic and ginger.
Stir for a further minute, then add the tinned tomatoes. Reduce the heat and leave to simmer for about 15 minutes, stirring often.
Meanwhile, cook the butternut in a microwave-proof dish on high for about 6 minutes. (Alternatively cook in a pot of salted boiling water until soft). Chop the fish fillet and rinse the mussels if you have not already done so.
Add the coconut milk and sugar to the tomato mixture and check the seasoning.
Add in the hake fillet pieces, the prawns, mussels and the cooked butternut, put the lid on the pot and simmer for 5 minutes or until the seafood is cooked through.
Check the seasoning again and then serve over the basmati rice with fresh parsley and coriander.
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.