recipes
Prawn and fish curry with bananas
Serves:
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 200g sweet potato, peeled and cut into 2cm cubes
- 1 tbsp minced ginger (Tiger Tiger)
- 1 tsp minced chilli (Tiger Tiger)
- 1 stem lemongrass, finely chopped
- 2 tbsp curry powder
- ½ tsp tumeric
- 1 kaffir lime leaves
- 1 large tomato, deseeded and chopped
- 400ml coconut milk (Tiger Tiger)
- The juice of a lime
- 600g fish fillets
- 200g raw peeled prawns
- 1 banana, peeled and sliced
- 1 tbsp chopped coriander leaves
- You will also need lime wedges and steamed rice for serving
Method
Cut the fish into 2cm x 2cubes. Heat the oil in a large saucepan or wok. Fry onions and garlic for 1 minute until translucent and soft. Add in the sweet potato cubes and fry for a further 4 minutes. Add in the curry powder, cumin, turmeric, lemon grass, kaffir lime leaf and tomato and stir well. Pour in the coconut milk and lime juice, bring to the boil and reduce the heat. Cook for about 8 minutes and season to taste. Next, add the pieces of fish, prawns and banana and stir gently. Cook for a further 6-8 minutes over a very low heat. When cooked through, sprinkle with fresh coriander and serve with steamed rice and lime wedges.
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