Spiced coconut seafood curry
5
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
The gently spiced flavours marry beautifully with the fresh seafood and rich coconut sauce in this simple to make dish. A delish curry the whole family can enjoy.
Ingredients
Brown onion
2 medium, halved, thinly sliced
Garlic
3 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Ground coriander
3 tsp
Ground cumin
2 tsp
Ground turmeric
1 tsp
Dried chilli flakes
1 tsp
Brown sugar
1 tbs
Tomato(es)
450 g, roughly chopped
Star anise
2 individual
Light canned coconut milk
2 400ml can, (2 x 400ml cans)
Skinless white fish, raw
700 g, skinless, firm fillets, cut into large chunks
Raw peeled prawns
400 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large, deep saucepan with oil and heat over medium heat. Cook onions, stirring occasionally for 6-8 minutes, or until soft and light golden. Add garlic, ginger, spices and chilli, cook, stirring, for 2 minutes or until fragrant.
2
Add sugar and tomatoes, cook, stirring, for 2-3 minutes or until tomatoes start to soften. Stir in star anise and coconut milk and bring to the boil. Reduce heat, simmer for about 10 minutes, until the liquid has reduced and thickened slightly. Stir in fish, simmer for 3 minutes, then stir in prawns and simmer for a further 3 minutes, or until seafood is cooked. Remove from heat and season with salt and pepper.
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