This fresh seafood curry is inspired by Neven's travels in Lisbon.
Ingredients
Serves 4
- 2 tbsp olive oil
- 1 red onion, diced
- 1 tsp grated ginger
- 2 cloves garlic, crushed
- 2 tsp cumin seeds
- 2 tsp mustard seeds (any colour)
- 2 tbsp medium curry powder
- 1 small red chilli deseeded and diced
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 red and yellow pepper diced
- 750ml vegetable stock
- 1 can coconut milk
- 2 x 400g can chopped tomatoes
- 1 x 400g can chickpeas, drained
- 2 tbsp chopped coriander (optional)
- juice of one lime
- 1 banana peeled and cubed
- 1 monkfish tail skinned and cut into cubes
- 12 large prawns peeled and deveined
- steamed rice to serve
Method
1. Heat the olive oil in a large heavy based pan over a medium heat.
2. Add the diced red onion and cook for a few mins until softened.
3. Add in the garlic, ginger, cumin seeds, mustard seeds, chilli, medium curry powder and cook for 2-3 minutes.
4. Stir in the peppers, sweet potatoes and vegetables.
5. Add the vegetable stock, chopped tomatoes and coconut milk.
6. Bring to the boil, then cover and simmer for 10 mins until sweet potatoes are tender. Add in the cubed monkish & prawns, cook for another 10 minutes making sure not to over-cook the fish.
7. Add a drained can of chickpeas and diced banana, then heat through, finish with the chopped herbs.
8. Season with salt and pepper, and lime juice.
9. Serve with steamed rice.
