I have not made a spicy, delicious curry for a long time and I wanted to make something different. Something colourful and vibrant as it was summertime when I made this. This curry is actually lighter than it looks with cod and prawns with a medley of vegetables such as spinach, aubergine, sweetcorn, chopped tomatoes and Tenderstem.
As well as this, you have a range of spices such as cumin, ginger, fenugreek leaves and coriander to name a few. The garnish of the coriander leaf and the Kashmiri pepper flakes make it pop. You can serve with rice if you want or just a naan bread will do
Prep: 20 mins
Cooking time: 1 hour and 20 mins
Serves: 3 people
Ingredients
-2 Pack of Cod Fillets
-2 Pack of Freshly Peeled Prawns
-2 Aubergines
-1/2 Pack of Tenderstem Broccoli
-1/2 Pack of Spinach
-1 tinned sweetcorn
-400g Chopped Tomatoes ( 2 tins)
-1/3 Creamed Coconut
-1 Tsp Garlic Salt
-1 Tsp Chopped Garlic
-1 Tsp Chopped Ginger
-1 Tsp GaraMasala
-1 Tsp Cumin
-1 Tsp Ground Coriander
-1 Tsp Coriander Leaf
-1 Tsp Fenugreek Leaves
-1 Kashmiri Chilli Flakes
-1 Tbsp Oil
Instructions
Wash and prep the vegetables, prawns and fish.
Add the oil and seasoning to the large saucepan and medium heat.
Add the aubergines first and fry until sautéed.
Add the rest of the vegetables and cook.
Add the fish and the prawns to the curried mixture.
Add the chopped tomatoes.
Add the creamed coconut.
Stir until cooked.
Serve in a warm dish with naan bread.
Garnish with dried Kashmiri chilli flakes and coriander leaves.