Quick Sri Lankan Fish And Prawn Curry

Quick Sri Lankan Fish And Prawn Curry

Ingredients

¼ cup Vegetable oil

1 Brown onion, thinly sliced

12 Fresh curry leaves, plus extra sprigs to garnish

2 Long green chillies, sliced

2 tsp Fennel seeds

1 tsp Mustard seeds

1 tsp Ground turmeric

1 tsp Ground coriander

1 Cinnamon stick

1 tbsp Tamarind paste

1 tbsp Brown sugar

400 ml Can coconut cream

½ cup Chicken stock

500 g Boneless snapper fillets with skin, halved

250 g Peeled green prawns, tails intact

2 Tomatoes, cut into wedges

60 g Baby spinach

Steamed basmati rice, to serve

Directions

Step 1.

Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion, curry leaves and half the chilli. Cook, stirring for 5 minutes or until onion just softens. Add fennel seeds, mustard seeds, turmeric, coriander and cinnamon. Cook, stirring for 1 minute or until fragrant.

Step 2.

Add tamarind, sugar, coconut cream and stock. Bring to a simmer. Add fish. Cook, covered, for 3 minutes or until fish is almost cooked through. Add prawns and tomato. Cook, uncovered, for 3 to 4 minutes or until seafood is cooked through. Stir in spinach.

Step 3.

Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add extra curry sprigs (be careful as mixture with splatter) for 30 seconds or until crisp. Drain on paper towel.

Step 4.

Top curry with remaining chilli and extra curry leaves. Serve with rice. Enjoy! With thanks to: www.taste.com.au