Coconut, Fish & Prawn Curry
|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|
|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.