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Coconut, Fish & Prawn Curry

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This coconut fish and prawn curry is an indian preparation of curried prawn. Cooked with chili powder, turmeric and mustard seeds with coconut milk, the coconut fish and prawn curry also has haddock fillets in it and is best served with basmati rice and lime wedges.
  Vegetable oil/Sunflower oil 2 Tablespoon
  Onion 1 Small, halved lengthways and thinly sliced
  Garlic 2 Clove (10 gm), finely sliced
  Curry leaves 10 (Fresh Or Freeze-Dried)
  Green chilies 2 Small, halved lengthways
  Ground coriander 1 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Black mustard seeds 1 Teaspoon
  Canned coconut milk 400 Milliliter
  Black pepper 1⁄4 Teaspoon
  White fish fillet 450 Gram (Firm Fillets Such As Haddock, From A Sustainable Source, 1 Pound)
  Mango 1 Small, stoned and sliced
  Cooked shelled prawn 8 Large
  Coriander leaves 1 Tablespoon
  Cooked basmati rice 1 Cup (16 tbs) (For Serving)
  Lime wedges 3 (For Serving)

Heat the oil in a wok.
Add the onion, garlic, curry leaves and chillies, then fry for 3-4 mins, stirring occasionally, until the onions are tinged golden.
Stir in the ground coriander, chilli powder, turmeric and mustard seeds, if using, then fry for 1 min.
Pour in the coconut milk, bring to a boil and stir while it thickens (6-8 mins).
Pour in about 1/2 can water to make a thinnish sauce.
Add the black pepper.
Lay the fish on top.
Simmer for 4 mins.
Take off the heat, lay the mango slices and prawns on top, cover and leave to warm through while the fish finishes cooking (4-5 mins).
Season, then scatter over coriander.
Break the fish into large pieces with a slotted spoon, lift out, along with the mango and prawns, and place on top of rice.
Spoon the sauce over and serve with lime wedges.

Recipe Summary

Main Dish

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Culinary.Crack.a.Jack's picture
Coconut, Fish & Prawn Curry Recipe