|Sat Fat 9.5g|
Pop 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, sugar snaps, pak choi and coriander. Continue simmering for 5 minutes. Mix the cornflour with some of the sauce in a small bowl then stir into the pan to thicken slightly and serve.
For the curry paste
3 large shallots, peeled
2 red chillies, de-seeded
2 lemon grass stalks, chopped
2 garlic cloves
2cm piece of fresh ginger, peeled
2tbsp ground nut oil
For the broth
300g Smooth (such as Desiree), peeled and cubed
16 peeled raw king prawns
300g cod, cut into 3cm pieces
250g salmon, cut into 3cm pieces
1 can of coconut milk
200ml vegetable stock
1tbsp soy sauce
200g sugar snap peas, halved
2 pak choi, chopped
1tbsp fresh coriander
1 tsp cornflour
This is a lovely alternative to making a classic fish pie and such a comforting dish to eat. Feel free to swap the fish to suit your preferences or in fact you could buy fish pie mix which many supermarkets sell at the fish counter. Served with some green vegetables, this is sure to become a family favourite.
Make use of the new season crop to create this deliciously fresh and light dish.
moroccan-spiced baked potato crisps
These deliciously moreish crisps will have your guests coming back for more this party season! Perfect for when you'd like to serve something a little out of the ordinary.
This campaign was originally produced in the framework of a programme co-financed by the European Union