Caribbean Curry
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Picture by:
Lynn Lewis
Ginger, curry powder, chillies and allspice contain health-protective phytochemicals. This is also a simply delicious fish curry.
Ingredients
Serves: 4
- 2 teaspoons olive oil
- 6 thin spring onions, finely chopped
- 1 medium yellow capsicum, seeded and coarsely chopped
- 1 tablespoon finely chopped, peeled fresh ginger
- 1½ teaspoons curry powder
- ¼ teaspoon chilli flakes, or to taste
- ¼ teaspoon ground allspice
- 2 tablespoons salt-reduced soy sauce
- 1½ tablespoons brown sugar
- ¼ teaspoon salt
- 1 can (400 ml) reduced-fat coconut milk
- 3 roma tomatoes, quartered lengthways and seeded
- 250 g swordfish or blue eye cod steaks, skin removed, cut into 5 cm chunks
- 250 g medium prawns, peeled and deveined
- 2 tablespoons chopped coriander
- 1 tablespoon freshly squeezed lime juice
Directions
Preparation:30min ›
Cook:30min ›
Ready in:1hour
- Heat oil in a large flameproof casserole over medium heat. Add spring onion, capsicum and ginger. Sauté until softened, 5 minutes. Add curry powder, chilli flakes and allspice. Sauté 2 minutes. Stir in soy sauce, brown sugar, salt, coconut milk and tomato. Simmer gently, uncovered, for 15 minutes.
- Add fish and prawns to mixture. Simmer gently, uncovered, just until fish is cooked through, 5 to 8 minutes. Add coriander and lime juice. Serve at once.
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Reviews (2)
0
Wow! My husband is allergic to shellfish so I used only fish and I agree with Sally to double the ingredients and I also added some freshly chopped basil and flat leaf parsley before serving. My family loved it!! - 03 May 2011
0
This recipe is AMAZING. All of the flavours combine together to create an amazing flavour experience. My only suggestion is to double the recipe for 4 people as the amounts listed were only enough for 2. - 11 Dec 2009
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