FISH AND PRAWN CURRY

FISH AND PRAWN CURRY

SERVES 4
TIME TO PREPARE 10 MINUTES
TIME TO COOK 20 MINUTES

1lb (450g) prawns unpeeled
12oz (340g) cod or monkfish
1 onion


2 cloves of garlic
1 small red chilli
1tsp(5ml) turmeric
1tsp(5ml) coriander
2tsp (10ml) tomato puree
3oz(75g) frozen peas
Frylight

Method

Peel prawns, skin fish and cut into chunks
Peel onion and slice. Peel garlic and crush. Deseed and slice chilli.
Heat oil in pan, stir in onion, garlic and chilli, cook for 2/3 minutes.
Stir in turmeric, coriander, cook for 2 minutes, be careful as can burn very quickly.
Add tomato puree, and ½ pint(300ml) water.
Bring to boil.
Reduce heat, then stir in fish, prawns, peas and simmer for 10 minutes.
Service on a bed of rice.