Fish & Prawn Curry
At the farmers market this week, I bought some snapper fish wings. They are much cheaper than fish fillets but are so delicious – the flesh is sweet and there are no bones. They are easy to pull apart when cooked.
I decided to make a spicy curry that is also sour, sweet and savoury. Added some green prawn and tomatoes to the fish. Okra and brinjal / eggplant would go well with this curry but as there were none in the fridge, I substituted with zucchini and napa cabbage.
Video Link: https://www.youtube.com/watch?v=iucqri_m48U
- 2 pieces of white fish fillets or fish wings
- 6 green prawns with shells
- 2 tomatoes (quartered)
- 1 zucchini (cut into rounds) – use okra or brinjal /eggplant, if available
- 4-5 leaves of napa cabbage (sliced)
- 3 tablespoons oil
- Spice paste – Pound together:
- 2-3 shallots
- 2 cloves garlic
- 2 fresh chillies
- 1 inch fresh turmeric (sliced)
- 1 inch fresh ginger
- 2 tsp coriander powder
- 1 tsp cumin powder
- 2 tsp sweet paprika (substitute with chilli powder if you prefer your curry hot)
- 1 Tbsp lemon grass powder
- 1 teaspoon tamarind puree
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon light soya sauce
- 1 teaspoon fish sauce
- 1 tablespoon dried prawn (soaked in hot water & pounded)
1. Heat oil in a saucepan on low and sauté spice paste until fragrant, about 3 minutes.
2. Add tomato and fry for a couple of minutes. Add 2 bowls of water and bring it to a boil.
3. Add dried prawn and continue to simmer.
4. Add seasoning and adjust seasoning to your taste.
5. Add zucchini & napa cabbage. Cover and simmer for a few minutes.
6. Add prawn and then fish. Cover and continue to simmer for 7-8 mins. Cook till prawn turn red and fish is opaque.
7. Turn off heat and serve with steamed rice.