Prawn And Cod Curry
Ingredients
- 3 tbsp oil ⓘ
- 14 oz cod fillet, cut into cubes ⓘ
- 3 1/2 oz whole prawns or jumbo shrimp (about 3 or 4), peeled, de-veined, tails on ⓘ
- dash None lemon juice ⓘ
- 1 clove garlic, peeled and crushed
- 1 None red chili, deseeded and finely chopped, plus whole chilies for garnish ⓘ
- 10.5 oz leeks (about 1 3/4 cups), rinsed and cut into 2 inch pieces ⓘ
- 1-2 tbsp curry powder (according to taste) ⓘ
- 1/2 cup skim milk ⓘ
- 1/2 cup vegetable stock ⓘ
- 1 tbsp cornstarch
- None None watercress, lemon slices and mint leaves, for garnish ⓘ
Instructions
- Heat 1 tbsp oil in a frying pan and fry the fish for 3 mins. Add the prawns or shrimp and cook for 3 mins. Stir in the lemon juice.
- Heat 2 tbsp oil in a saucepan and saute the garlic and chili for 1 min. Add the leeks and fry, turning, for 10 mins. Sprinkle over the curry powder and cook for 2 mins. Add the milk and stock and bring to a boil. Remove from the heat and allow to cool a little. Stir in the cornstarch, then bring again to a boil. Add the fish and prawn/shrimp and heat through. Season with salt and black pepper.
- Serve garnished with watercress, lemon slices, mint leaves and whole chilies.
Nutrition & Diet Analysis (per serving)
552
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).