Shrimp and Whitefish Curry

A homemade curry paste, fresh tomato, coconut cream and a zing of fresh lemon make this a a fabulous weeknight meal.

Ingredients

Curry Paste

-2 tbsp unsweetened coconut flakes

-2 green chilies

-2 tbsp tomato paste

-2 tsp minced fresh garlic

-2 tsp minced fresh ginger

-1 tsp cumin seeds

-1 tsp ground coriander

-1/2 tsp red pepper flakes

-1/4 cup chopped coriander (cilantro) leaves

Seafood Curry

-1 tbsp coconut oil

-1 cup chopped sweet onions

-1 large ripe tomato, chopped or 2 whole canned plum tomatoes, lightly crushed

-1 cup chicken broth

-1 cup coconut cream or coconut milk

-1.5 lbs firm white fish, cut into cubes-I like cod for this recipe

-3/5 lb shrimp, peeled, deveined. Leaving the tails in tact adds another layer of flavor as it simmers

-A handful of coriander (cilantro) leaves, chopped

-Juice of 1 lemon

Method

Curry Paste

• Place coconut, green chilies, tomato paste, garlic, ginger, cumin seeds, ground coriander, red chili flakes and coriander (cilantro) leaves in the bowl of a food processor. Process to a smooth paste. Set aside

Seafood Curry

• Heat oil in a frying pan over medium-high heat. Add onions, and sauté, stirring occasionally, for about 5 minutes or until soft and translucent. Add curry paste, and sauté, stirring constantly, for 1 minute or until aromatic.

• Add tomatoes. Sauté, stirring occasionally, for 3-4 minutes or until tomatoes break down and turn mushy.

• Add the broth and coconut cream to the tomatoes. Season with salt. Add fish. Bring to a simmer. Cook, uncovered, for about 5 minutes.

• Add prawns. Cook, uncovered, for another 5 minutes. Add coriander (cilantro) leaves and lemon juice. Stir gently to combine. Heat through.

• Garnish with more coriander (cilantro) leaves if you like.

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