Masala Fish Curry with Prawns
35 min
Serves
4 - 6
Ingredients:
1 tablespoon peanut oil
3 tablespoons masala paste (see REC_3045B for recipe)
1 cup coconut cream
¾ cup fish stock
4 tomatoes, skinned and deseeded
1 teaspoon tamarind paste
2 lime leaves
4 hake fillets (variation – delicate line fish dusted with maize flour, dash of lemon juice, paprika and dry thyme)
1 cup fresh coriander leaves, chopped
Lime wedges
800g shell off prawns
Place a large saucepan over medium heat. Add the peanut oil and the masala paste and cook for 1 minute or until fragrant. Add the coconut cream, fish stock, tomatoes, tamarind, and lime leaves, and then simmer, covered, over low heat for about 10 – 15 minutes.
Dip hake in lemon juice and lightly dust in maize flour, paprika and thyme. Fry until golden brown and cooked.
Fry prawns in sunflower oil till cooked.
Add the fish fillets to the curry sauce when ready to serve and top with prawns
(Variation – add prawns with fish into sauce when ready to serve)
To serve, sprinkle with the fresh chopped coriander.
