Hake and Prawn Curry with coconut, lime, coriander

*Served with a grain or bread/crepe/chapati of choice, or starchy vegetables such as roasted root vegetables or cauliflower

Seafood and marinade

Ingredients:

220g prawns/170g shelled with tails on and butterflied (for crayfish or lobster, may need to adjust as per weight of shells, but should be half seafood, half fish)

255g hake or firm white fish cut into 35g pieces or large chunks

2 tbsp rapeseed oil

½ tsp salt

Juice of one lime

¼ tsp turmeric powder

1 tsp coriander powder

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Curry

ingredients:

1tsp curry powder

½ tsp garam masala

2 tsp of wet seafood masala ( or add another 1 1/2 tsp of garam masala if not available)

1 tsp fresh ground cumin

½ tsp mother-in-law masala (can use chili powder if unavailable)

½ tsp coriander powder 

¼ tsp turmeric

2 tbsp ghee

1 tsp honey

2 tbsp ginger paste

2tbsp garlic paste

2 tbsp tomato paste

1 onion/185g/ diced fine

2 tbsp rapeseed oil

200ml coconut cream

½ tsp salt to taste

1 lime

1 small bunch/45g fresh coriander/ leaves chopped roughly, stems chopped fine

Temper

Ingredients:

1 tbsp rapeseed

1 tsp black mustard seeds

6g fresh curry leaves

18g green chili/diced fine

To plate/ per serving:

1 tbsp of temper

1 tsp desiccated coconut

A few coriander leaves

Method:

Take shells of prawns and leave tales. Butterfly down the center. Cut the fish into chunks and add to a bowl with prawns and marinate with turmeric, salt, coriander, lime, and rapeseed. Set aside.

Mix the curry spices in a bowl. Heat a frying pan and add the spices, tossing gently until heated through. Add the ghee and cook until foaming. Then add the ginger, garlic, and tomato paste. Fry until clumpy and starting to sperate and stick to the pan. Add another tablespoon of oil and add the diced onions. Fry on gentle heat until soft and sweet, scraping the bottom of the pan as you go. Add the honey and coconut cream. Stir through until well blended, season with salt, and then add the fish. Bring to a very gentle simmer. Cook about three minutes and set aside. Heat the grill to the highest setting and place prawns underneath for 2 or three minutes, or until curled and pink. Set aside. When the curry is cooled down slightly, add the prawns, lime, and fresh coriander. Mix well to combine. Toast the coconut and set aside. Make the temper. Heat the oil and then add the mustard seeds. When they start to pop, add the curry leaves. Stand back, as it will splatter oil and pop. Then add the green chili and cook through a couple of minutes. Pour through curry, leaving a tablespoon or so to plate. 

Serve with a tbsp of temper, desiccated coconut, and a few coriander leaves and grain/bread/starchy veg of choice.