This is an absolutely delicious dish that looks and tastes really special. It's easy and quick enough to make for a week night supper but would definitely impress dinner party guests!
This recipe has been reproduced with kind permission Spice Pots, the independent Scottish producer of the Goan spice powder featured in this recipe - available to buy in our online shop.
INGREDIENTS (Serves 4)
Splash of olive oil
2 onions, finely chopped
3 cloves of garlic, crushed or chopped
4 cm of ginger, grated or finely chopped
30g Spice Pots Goan Spice powder - add an extra bit of fresh chilli pepper if you like your curry extra hot!
600 grams white fish cut into chunks - monkfish tail fillets work really well in this recipe but any white fish will work, including cod, haddock or hake (available to buy in our online shop)
10 raw king prawns - shells & heads removed, deveined & butterflied (available to buy in our online shop)
400g tin of chopped tomatoes
200ml tin of coconut milk (or use half a standard 400ml tin)
120ml of fish, vegetable or chicken stock (see chef's tip)
A handful of coriander, chopped to garnish
Half a lime
1. Heat the oil and cook the onions, garlic, ginger (and fresh chilli if adding) until soft
2. Add the spice powder and cook for a minute (add a splash of water if you are worried about burning the spices)
3. Add the coconut milk, chopped tomatoes and stock*
4. Allow the mixture to come to the boil then cover and let it simmer gently for 5 minutes
5. Add the fish and cook for a further 5 minutes - then add the prawns and cook for 4 minutes (if not adding prawns, just leave to cook for another 4 minutes)
6. Remove from the heat and stir in the juice of half a lime and a handful of chopped coriander
7. Garnish with fresh coriander and serve with cooked basmati rice
Roast the prawn shells & heads in a pan over a high heat with a little oil for a few minutes, bashing up the heads to help release the flavour - then add your stock and reduce slightly to impart the prawn flavour (strain through a sieve before using the stock in your curry)