This seafood curry may be hot for some, but is delicious if accompanied by refreshing side dishes. Serve it with rice steamed with a couple of cardamom pods and a few cloves along with small dishes of grated fresh coconut, thinly sliced onion, sliced banana sprinkled with lemon juice and diced cucumber in white wine vinegar. For those who find the sauce too hot, provide a little plain yoghurt, which is not only cooling, but also helps the digestion of spicy foods.
Ingredients:
30g unsalted butter
15ml curry powder
2 onions, peeled and chopped
2 cloves garlic, peeled and crushed
5ml chilli powder or tandoori masala
30ml tomato paste
15ml golden syrup
zest and juice of 1 lemon
500ml fish or chicken stock
1 star anise
100g shelled cooked prawns
250g cooked firm fish fillets, diced
sea salt and freshly ground black pepper to season
Method:
In a heavy-based saucepan, melt the butter and fry the curry powder and chilli powder over low heat for about a minute. Add the onions and garlic and cook for another 2-3 minutes. Add the tomato paste, golden syrup, lemon zest and juice and gradually stir in the stock. Add the star anise and simmer, covered, for about an hour. The sauce should now be quite thick.
Remove the star anise. Carefully stir in the prawns and fish, ensuring that they are covered with sauce and cook, uncovered, over gentle heat for about 10 minutes. Season to taste and transfer to a heated serving dish.
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