Thursday, 1 May 2014

Fish and Prawn Curry

That old saying that a curry gets better the next night is so true! This curry was really yummy the first time round, but I reheated it a couple of nights later on 'leftovers night', and it was divine!

Containing fish and prawns, this is a nice option for a meat-free night - but you could make it with any type of meat you prefer, or even add a couple of extra cups of vegetables and make it a vegetarian  option.

 First night - served with cauliflower rice...

Second night - served with carrot and zucchini 'noodles'

Fish and Prawn Curry

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

4 small snapper fillets (or your choice of white fish), cut into large chunks
300g prawns, shelled
2 tins tomatoes
2 fresh red chillies, finely chopped
1 onion, thinly sliced
2 cloves garlic, finely diced or grated
2 cm cube of ginger, peeled and grated
1 tbsp garam masala
2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 small butternut pumpkin, skin and seeds removed, diced
2 red capsicums, cut into large chunks
2 cups baby kale or spinach
1/2 cp coconut milk
salt and pepper to taste
2 tsps coconut oil

1. In a large pot or pan, heat oil over medium heat. Add onions, garlic, ginger, chilli, garam masala, turmeric, cumin, and coriander. Fry off for a minute or so to release the flavours and aromas. 
2. Add the pumpkin and about a quarter of a cup of water to stop any sticking. Cook for a few minutes until pumpkin starts to soften, then add capsicum, tomatoes, kale, fish, and prawns. Cook until fish is cooked through and prawns are no longer opaque.
3. Add coconut milk, simmer for a minute or so to heat through, season to taste, then remove from heat.
4. Serve with cauliflower rice or steamed basmati rice and garnish with fresh coriander. For an alternative option, serve with carrot and zucchini noodles (take a zucchini and a carrot and use a spiraliser to create noodles, or shred with a vegetable peeler if you don't have a spiraliser).