Fish and Prawn Curry
Cook Time 30 minutes
2 tbsp vegetable oil
600g fish fillets (firm flesh fish such as: gemfish, monkfish or barramundi)
200 g uncooked green prawns
1 onions, diced
1 tbs. fresh ginger, grated
2 garlic cloves, finely chopped
½ chilli, finely chopped (optional)
1 tsp. lemon grass
2 tbs. of curry powder
1 pinch cumin powder
1 pinch turmeric
1 kaffir lime leaf (optional)
Juice 1 lime + extra wedges for garnish
1 tomato, chopped
1 cup sweet potato cut into 2cm x 2cm cubes
400ml coconut milk
Salt and pepper
½ bunch coriander, leaves picked
Cut the fish into 2.5 cm x 2.5 cm cubes. Peel and devein the prawns.
Heat the oil in a large saucepan or wok. Fry onions and garlic for 1 minute until translucent and soft, then add the curry powder, cumin, turmeric, lemon grass and the kaffir lime leaf.
Add the tomato and sweet potato and stir well. Pour in the coconut milk and lime juice, bring to the boil and reduce the heat. Cook for about 8 minutes and season to taste.
Now add the pieces of fish and prawns and stir gently. Cook for a further 6-8 minutes over a very low heat. Sprinkle with fresh coriander, and serve with slices of lime and some steamed rice.