Seafood Curry with Coriander Couscous August 19, 2024

This light, tomato-based curry is quick and simple, and an excellent way to enjoy your catch. Serves 4-6. Check out the original recipe here.

Ingredients:

• 1 tbsp flavourless oil, eg rice bran
• 1 onion, diced
• 3 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground nutmeg
• ½ tsp chilli powder
• 1 cinnamon stick
• 2 cloves garlic, crushed
• 5cm piece of fresh ginger, peeled and grated
• 3-4 green chillies, seeded and finely chopped
• 30 curry leaves, fresh or dried
• 400ml coconut cream
• 400g can chopped tomatoes
• 3 fresh tomatoes, chopped
• 1 lemon, finely grated zest and juice
• 1 cup water
• 1 tbsp brown sugar
• 2 tsp flaky sea salt
• 2 good-size fillets of fresh fish, cut into chunks
• Approximately 10 large prawns
• 1 bunch of coriander
• Fresh limes to serve
• For the coriander couscous
• 2 cups couscous
• 1 tbsp olive oil
• Handful of coriander leaves, roughly chopped

Method:

1. Heat oil in a large pot and fry onion until soft. Add turmeric, coriander, nutmeg, chilli powder, cinnamon stick, garlic, ginger, chillies and curry leaves. Cook for 3-4 minutes.
2. Add coconut cream, canned and fresh tomatoes, lemon zest and juice, water, brown sugar and salt. Bring mixture to the boil, then reduce the heat and simmer for 10 minutes.
3. Add the fish and prawns and cook for 5-10 minutes until the seafood is cooked.
4. Prepare couscous according to the packet’s instructions, then stir through olive oil and coriander.
5. Transfer to a large serving bowl and garnish with coriander leaves and lime wedges. Serve with Coriander Couscous.

 

 

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