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Seafood Curry

 

The pineapple, lemongrass, seafood and coconut flavours in this dish go beautifully together.  This is very easy and quick to make. Serve with plain rice or with our jewelled rice.

 

Makes enough for 4 people.

50g Tropical Wholefoods Sun Dried Pineapple

2 stems of chopped lemon grass

2 tbsp vegetable oil

1 small onion finely chopped

2 bay leaves

tsp crushed chilli flakes

1 tsp chilli powder

1 tsp paprika

tsp mustard seeds (crushed)

tsp turmeric

500g of a white chunky fish (e.g. Pollock or coley) chopped into 3 cm pieces or 500g prawns or a combination of both

200ml tinned coconut milk

tsp fennel seeds

1 fresh red chilli finely chopped

Juice of 1 lime

Coriander to decorate

Ingredients

1. Place chopped lemon grass in saucepan with 200ml of water. Bring to the boil and simmer for 15 minutes.  

2. Sieve out the lemon grass retaining lemon grass infused water. Soak the sun dried pineapple in this water.

3. Fry the finely chopped onion in the oil with bay leaves.

4. Add the chilli flakes, chilli powder, paprika, mustard seeds, turmeric, salt, soaked pineapple, fish and/ prawns. Cook for 5 mins.

5. Pour in the coconut milk. Sprinkle with the fennel seeds and simmer for 5 mins.

5. Before serving, add lime juice to taste, garnish with finely chopped red chilli and coriander. Serve with rice.

Method

Fair Trade Recipe - Fairtrade Seafood Curry Jewelled Rice Recipe download printable recipe download high res image