A tasty and easy-to-prepare curry. Serves 4.
- About 1kg of mixed fish, scaled and gutted
- 500g mixed seafood – scallops, squid and tiger prawns are good
- A pint or so of good, strong fish stock, fresh if possible
- 1 clove garlic, crushed
- A little fresh ginger
- 1-3 tbs curry powder, depending on desired strength
- 1 onion
- 1 tin coconut milk
- Half a kilo of peeled potatoes
- Fresh limes and coriander to garnish
In a large pan, brown the onions in a little oil. Reduce the heat, add the curry powder and cook for a minute or so before removing from the heat.
Now add the fish stock and the potatoes. Throw in a bay leaf for good mesure. Reduce the heat, add the garlic and ginger, and some chopped red chilli if desired, as well as the coconut milk. Simmer gently, tasting often, until the sauce thickens. You may wish to get some rice on whilst doing this.
When the rice is almost ready, add the mixed fish, which should take just over 5 minutes to cook. Add the seafood, which should take a further couple of minutes to cook.
The finished curry will be like a thick soup, so it’s a good idea to serve it in bowls, adding a little of the cooked rice and garnishing with the juice of the limes and a little chopped coriander.