Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
Create a new weeknight favourite with this flavoursome, snapper and prawn curry infused with turmeric, coconut and a hint of chilli.
Ingredients
¼cupVegetable oil
1Brown onion, thinly sliced
12Fresh curry leaves, plus extra sprigs to garnish
2Long green chillies, sliced
2tspFennel seeds
1tspMustard seeds
1tspGround turmeric
1tspGround coriander
1Cinnamon stick
1tbspTamarind paste
1tbspBrown sugar
400mlCan coconut cream
½cupChicken stock
500gBoneless snapper fillets with skin, halved
250gPeeled green prawns, tails intact
2Tomatoes, cut into wedges
60gBaby spinach
Steamed basmati rice, to serve
1
Step 1.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion, curry leaves and half the chilli. Cook, stirring for 5 minutes or until onion just softens. Add fennel seeds, mustard seeds, turmeric, coriander and cinnamon. Cook, stirring for 1 minute or until fragrant.
2
Step 2.
Add tamarind, sugar, coconut cream and stock. Bring to a simmer. Add fish. Cook, covered, for 3 minutes or until fish is almost cooked through. Add prawns and tomato. Cook, uncovered, for 3 to 4 minutes or until seafood is cooked through. Stir in spinach.
3
Step 3.
Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add extra curry sprigs (be careful as mixture with splatter) for 30 seconds or until crisp. Drain on paper towel.
4
Step 4.
Top curry with remaining chilli and extra curry leaves. Serve with rice.
Enjoy!
With thanks to: www.taste.com.au
Ingredients
Create a new weeknight favourite with this flavoursome, snapper and prawn curry infused with turmeric, coconut and a hint of chilli.
Ingredients
¼cupVegetable oil
1Brown onion, thinly sliced
12Fresh curry leaves, plus extra sprigs to garnish
2Long green chillies, sliced
2tspFennel seeds
1tspMustard seeds
1tspGround turmeric
1tspGround coriander
1Cinnamon stick
1tbspTamarind paste
1tbspBrown sugar
400mlCan coconut cream
½cupChicken stock
500gBoneless snapper fillets with skin, halved
250gPeeled green prawns, tails intact
2Tomatoes, cut into wedges
60gBaby spinach
Steamed basmati rice, to serve
Directions
1
Step 1.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion, curry leaves and half the chilli. Cook, stirring for 5 minutes or until onion just softens. Add fennel seeds, mustard seeds, turmeric, coriander and cinnamon. Cook, stirring for 1 minute or until fragrant.
2
Step 2.
Add tamarind, sugar, coconut cream and stock. Bring to a simmer. Add fish. Cook, covered, for 3 minutes or until fish is almost cooked through. Add prawns and tomato. Cook, uncovered, for 3 to 4 minutes or until seafood is cooked through. Stir in spinach.
3
Step 3.
Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add extra curry sprigs (be careful as mixture with splatter) for 30 seconds or until crisp. Drain on paper towel.
4
Step 4.
Top curry with remaining chilli and extra curry leaves. Serve with rice.
