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serves 4

Coconut Fish and Shrimp Curry

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Cuisine: Indian, Seafood

Ingredients

1 tbsp vegetable oil or ghee
1 medium onion finely chopped
1 tablespoon fresh ginger finely grated
4 Garlic Cloves finely chopped
1 small red chilli halved
2 lemongrass stalks split, then bruised with a rolling pin
1 tbsp garam masala
1 tsp coriander
1 tsp turmeric
1/8 tsp cayenne season heat to taste
1 tbsp light brown sugar
small bunch coriander chopped
1 13.5 oz can coconut milk
1 lb skinless hake fillets cut into rectangles, roughly card size
1/2 lb head-on Ecuadorian shrimp
1 lime halved
cooked basmati or jasmine rice or naan to serve

Instructions

Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, chili and lemongrass, and cook for 2 mins. Add the spices and sugar, and continue stirring. When the sugar starts to melt and everything starts to clump together, add the coconut milk, bring to a simmer.
Add the fish to the sauce, tuck the shrimp in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the cilantro leaves and serve with rice or naan.

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