Curried seafood and Asian greens
1 tbs, or canola variety
1 medium, cut into thin wedges
2 stick(s), thinly sliced diagonally
125 g, halved lengthways
Raw peeled prawns
300 g, deveined, tails intact
Skinless white fish
300 g, skinless firm variety, cut into 3cm pieces
3 tsp, mild variety
¾ cup(s), (185ml)
3 tsp, gluten free variety
Canned bamboo shoots, rinsed, drained
225 g, (1x225g can) slices
1 bunch(es), cut into thirds
1 bunch(es), Chinese broccoli, cut into thirds
- Heat oil in a deep non-stick frying pan over medium-high heat. Cook onion, celery and corn, stirring, for 5 minutes or until onion has softened.
- Add prawns, fish and curry powder and cook, stirring, for 1 minute or until fragrant. Add sugar and milk and bring to the boil. Reduce heat and simmer for 3 minutes or until prawns and fish are just cooked.
- Combine cornflour and ¼ cup (60ml) water in a small jug. Add cornflour mixture and bamboo to curry mixture and cook, stirring, for 1 minute or until sauce has thickened and bamboo is heated through.
- Meanwhile, boil, steam or microwave choy sum and gai lan until just tender. Serve curry with vegetables.