My Home Cooked Cod and Prawn Curry

Learn how to cook this delicious, quick and healthy fish curry. It’s my go to when I want comfort in a bowl, but also feels like I’m putting absolute goodness into my body. I pair this with plain boiled basmati rice, a wedge of lime, and scattering of finely sliced spring onion, red chillies, and chopped coriander. My fishmonger suggests 200g of fish per person, per serving, however I tend to use slightly less given the addition of prawns. The sliced runner beans add a little texture to the dish, so always cook al dente. I sometimes add a little lemongrass to the tarka which gives this a definite Thai vibe. Yummy! You can make the sauce ahead, and as a super quick mid week meal, add the fish & beans and cook as a tray bake for 10 minutes on a 180 degree oven. Ingredients – to serve 4 generously • 800g cod • 10-12 king sized prawns • 2 cups sliced runner beans • x1 onion finely chopped • 1 and a half cubes of minced ginger • 1 and a half cubes of minced garlic • Minced green finger chillies (to taste) • Curry leaves (*if you can get them though not essential) • 2 tsp cumin seeds • 2 tsp mustard seeds • 2 tsp coriander seeds • x6 cardamom pods • 1 tsp turmeric • 1 tsp garam masala • Maldon sea salt – to taste • I stick of bashed lemongrass (*optional) • x1 can coconut milk (400 ml) • lemon juice • chopped coriander (leaves & stalks) • garnish: spring onion, coriander, red chillies, lime More recipes on www.myhomecooked.co.uk You can follow me on Insta, FB, & Twitter - @myhomecookeduk Subscribe to my Youtube channel, & you will get the latest recipe videos first. Happy cooking, Sarah xx