Fish and Prawn Curry
Keeping it Real
Keeping it Real
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Ingredients

  • 4 small snapper fillets
  • 300 g prawns
  • 2 tins tomatoes
  • 2 fresh red chillies
  • 1 onion
  • 2 cloves garlic
  • 2 cm cube
  • 1 tbsp garam masala
  • 2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 small butternut pumpkin
  • 2 red capsicums
  • 2 cups
  • baby kale or spinach
  • 1/2 cp coconut milk
  • 2 tsps coconut oil
  • 1. In a large pot or pan, heat oil over medium heat. Add onions, garlic, ginger, chilli, garam masala, turmeric, cumin, and coriander. Fry off for a minute or so to release the flavours and aromas.
  • 2. Add the pumpkin and about a quarter of a cup of water to stop any sticking. Cook for a few minutes until pumpkin starts to soften, then add capsicum, tomatoes, kale, fish, and prawns. Cook until fish is cooked through and prawns are no longer opaque.

Instructions

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