Neven's Portuguese Food Trails airs every Wednesday at 8pm on RTÉ One.
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 & deveined
- steamed rice to serve
Method
- Heat the olive oil in a large heavy based pan over a medium heat.
- Add the diced red onion and cook for a few mins until softened.
- Add in the garlic, ginger, cumin seeds, mustard seeds, chilli, medium curry powder and cook for 2-3 minutes.
- Stir in the peppers, sweet potatoes & vegetables.
- Add the vegetable stock, chopped tomatoes & coconut milk.
- 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.
- Add a drained can of chickpeas and diced banana, then heat through, finish with the chopped herbs.
- Season with salt & pepper, and lime juice.
- Serve with steamed rice.
