• 2 tsp curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp ground cardamom
• 1/2 tsp salt
• 1 tsp cumin seeds
• 2 tsp fresh ginger, finely grated
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 tbsp olive oil
• 20-30 uncooked medium-sized prawns, peeled
• 400g kingfish cut into bite-size chunks. Snapper would work well in this recipe, too
• 1 large carrot, cut into thin matchsticks
• 3 spring onions sliced – both white and green parts
• 1 can coconut milk.
1. In a blender, process the curry powder and the following eight ingredients on the list to make the paste for this dish. Blend until smooth.
2. In a large saucepan heat one tbsp olive oil. Add the paste mixture and cook until fragrant – approximately 30 seconds. Add the carrots and continue to cook for another minute.
3. Add the prawns and spring onion, and stir to coat in the paste mixture, continuing to cook for a further 30 seconds. Add the coconut milk, stirring to combine.
4. Finally, add the fish, stirring to combine. Turn the heat down to medium and continue to cook until the prawns are tender and the fish is cooked through. Season to taste with salt. Serve hot with steamed rice.
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