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Ingredients
- 1/4 cup vegetable oil
- 1 onion thinly sliced
- 10 fresh curry leaves
- 2 long green chillies sliced
- 2 teaspoons fennel seeds
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 cinnamon stick
- 1 tbs tamarind paste
- 1 tbs brown sugar
- 400 ml can coconut cream
- 1/2 cup chicken stock
- 500 g snapper fillets with boneless, skin, halved
- 250 g peeled green prawns with tails left on
- 2 wedged tomatoes
- 70 g baby spinach
- basmati rice Steamed
Ingredients
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Instructions
- Heat 1tbs oil in a large pan on medium heat. Add onion, curry leaves and half the chilli.
- Stir for about 5 minutes – until the onion just softens. Add fennel seeds, mustard seeds, turmeric, coriander and cinnamon. Cook, stirring for 1 minute.
- Add sugar, coconut cream and stock. Bring to a simmer and add fish. Cover the pan and cook until fish is almost done.
- Add tomato and prawns and cook uncovered until seafood is cooked through before adding in spinach.
- Meanwhile, heat remaining oil in a medium sized pan and add extra curry sprigs until crisp. Drain on paper towel.
- Garnish with remaining chilli and curry leaves. Serve with rice.