Fish And Prawns In Coconut Milk Curry

Experimenting with fish has been a very recent phenomenon with me. The abundance of fresh seafood everywhere in Singapore is very inspiring and it always helps that I have some help in getting my fresh fruits of the sea cleaned, skinned and deboned/deveined no problems! Its quite an interesting experience to choose your fresh fish in the wet market in the morning or just going to a grocery store where fresh fish, prawns, squid etc etc line the shelves waiting to be picked!

✅ INGREDIENTS

For The Fish And Prawns

• 250 gms Fish (any fish suitable for curries) cut into 1 inch cubes
• 250 gms fresh prawns (shelled and deveined)
• 1 tsp cornstarch
• 1/2 tsp red chilli
• salt to taste
• 1 1/2 tblspn oil

For The Curry

• 1 can light coconut milk
• 2 tblspn tamarind pulp
• 1 cup onions cut into thin long strips
• 1 big red chilli - cut into rings
• 4 lime leaves
• coriander leaves for garnish
• salt to taste
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 2 tsp oil

✅ INSTRUCTIONS

1. Coat the fish with the cornstarch, salt and red chilli and leave for a couple of minutes. Heat the 1 1/2 tblspn oil in a non stick pan over medium heat and cook the fish pieces till just done. This may take anywhere between 3 - 5 minutes depending on the type and size of the fish. Keep the cooked fish aside.
2. In a non stick pan, heat the oil and add the onion slices and cook on a medium low heat to soften them. when they become soft and pale, add the coriander powder and the red chilli rings. Cook for a minute and then add the salt, turmeric and cook for another minute. Add the coconut milk and lime leaves and simmer the broth for 5 minutes to let all the flavors come together.
3. While the curry is cooking, add the tamarind pulp to 1 cup water and soften with your hands. Strain the liquid into a bowl and add this liquid to the coconut milk broth. Boil for a couple of minutes or till you receive the desired consistency.
4. Add the prawns to the coconut milk curry and cook for a minute such that they're halfway cooked through. It is recommended that be done on a medium low flame so that the prawns don't cook very quickly and remain soft. One the prawns are half cooked add the fish pieces and simmer them together on low heat for 3-4 minutes till the prawns and fish are cooked and fish pieces absorb some of the curry flavor.
5. Garnish with fresh chopped coriander leaves. Serve with rice.

This dish is an inspiration from a dish done by Nigella Lawson in her TV show Forever Summer. The coconut milk broth lightly seasoned with sour tamarind is an interesting combination as the tamarind helps to cut the heaviness of the coconut milk and the tanginess further accents the flavor of the fish. This dish is a delight in every morsel.

Jyotsna

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About Wanni Arachchige Udara Madusanka Perera

Hey, I'm Perera! I will try to give you technology reviews(mobile,gadgets,smart watch & other technology things), Automobiles, News and entertainment for built up your knowledge.