Fragrant Malaysian Fish and Potato curry
- Cook in:
- 20 mins
- Serves:
- 4
- Cost per Serving:
- £4.43
| Per Serving | %RI |
|---|---|
| KCALS 489 | |
| Protein 44g | |
| Carbs 22g | |
| Sugar 5.5g | |
| Fat 24g | |
| Sat Fat 9.5g | |
| Fibre 4g | |
| Salt 1.2g |
Method
- Put the potatoes into a pan of boiling water and cook for 5 minutes and drain.
- For the curry paste place all the ingredients into a food processor and pulse until smooth. You may need to scrape down the side a couple of times until blended and smooth.
- In a dry frying pan add the curry paste and cook for 3-4 minutes with the potatoes until you have a wonderful aroma in the air. Pour in the coconut milk, vegetable stock and soy sauce. Bring to a simmer and pop in the fish, but not the prawns and cook for about 3 minutes. Then add the prawns, peas, pak choi and coriander. Simmer for 5 minutes.
- Mix the cornflour with some of the sauce in a small bowl, add to the pan and stir until slightly thickened and serve.
Ingredients
For the broth:
300g Smooth potatoes (e.gDesiree), peeled and cubed
1 x 400g can coconut milk
200ml hot vegetable stock
1 tablespoon soy sauce
300g cod fillet,cut into 3cm pieces
250g salmon fillet, cut into 3cm pieces
16 peeled raw king prawns
200g sugar snap peas, halved
2 pak choi, chopped
1 tablespoon fresh coriander
1 teaspoon cornflour
For the curry paste:
3 large shallots, peeled
1 teaspoon ground turmeric
2 red chillies, deseeded
2 lemon grass stalks, chopped
2 garlic cloves, peeled
1 x 2cm piece of fresh ginger, peeled
2 tablespoons groundnut oil
3 tablespoons water
