Maldivian Cod and Prawn Curry
This Maldivian Cod and Prawn Curry is inspired by James' travels. While he was in the Maldives he fished and cooked up this flavoursome, yet simple dish. A really stunning plate of food!
Ingredients
- 15ml vegetable oil
- 1 onion, peeled and diced
- 1 green chilli, chopped
- 1 clove garlic, peeled and diced
- 4 cm ginger, peeled and diced
- 2 teaspoon tamarind paste
- 12 curry leaves
- 3 cardamom pods
- 1 tablespoon turmeric
- 1 tablespoon mild curry powder
- 1 x 400g tin of coconut milk
- 2 tablespoon tomato puree
- 300g raw peeled prawns
For the cod:
- 6 x 200g cod fillets
- 25g butter
- 15ml vegetable oil
To finish:
- 1 lime, juice and zest
- 1 small bunch coriander, chopped
- ¼ fresh coconut
- Chives, chopped
Method
Pre heat oven to 200°C.
Place the onion, chilli, ginger and garlic into a food processor and blitz to a thick paste.
Place a pan over a medium heat and add the vegetable oil.When the oil is hot fry the paste until sizzling and hot then add the tamarind, spices and tomato puree. Cook for a minute then add the prawns and coconut milk. Cover and simmer for 10 minutes then finish with coriander and lime.
Place a non-stick pan over a medium heat and add the butter and oil. When the butter is melted and the oil is hot pan fry the cod fillets for 2 minutes, then flip over and cook for another 2 minutes.
To serve your Maldivian Cod and Prawn Curry, spoon the curry into bowls and top with the cod. Shave over the coconut and sprinkle with chives.
Ingredients
- 15ml vegetable oil
- 1 onion, peeled and diced
- 1 green chilli, chopped
- 1 clove garlic, peeled and diced
- 4 cm ginger, peeled and diced
- 2 teaspoon tamarind paste
- 12 curry leaves
- 3 cardamom pods
- 1 tablespoon turmeric
- 1 tablespoon mild curry powder
- 1 x 400g tin of coconut milk
- 2 tablespoon tomato puree
- 300g raw peeled prawns
For the cod:
- 6 x 200g cod fillets
- 25g butter
- 15ml vegetable oil
To finish:
- 1 lime, juice and zest
- 1 small bunch coriander, chopped
- ¼ fresh coconut
- Chives, chopped
Method
Pre heat oven to 200°C.
Place the onion, chilli, ginger and garlic into a food processor and blitz to a thick paste.
Place a pan over a medium heat and add the vegetable oil.When the oil is hot fry the paste until sizzling and hot then add the tamarind, spices and tomato puree. Cook for a minute then add the prawns and coconut milk. Cover and simmer for 10 minutes then finish with coriander and lime.
Place a non-stick pan over a medium heat and add the butter and oil. When the butter is melted and the oil is hot pan fry the cod fillets for 2 minutes, then flip over and cook for another 2 minutes.
To serve your Maldivian Cod and Prawn Curry, spoon the curry into bowls and top with the cod. Shave over the coconut and sprinkle with chives.
