This delicious and easy one-pot curried fish stew is packed with flavour. It’s ideal for dinner parties and feeding crowds, and is also great for making ahead of time. It makes a great al-desko lunch (if your office has a microwave) and you can also freeze it for future use.
Although it’s relatively quick and simple enough to make (just throw everything in a big pan and leave it to stew) for a mid-week meal, it really tastes best as a hearty and warming Sunday lunch or a long and lazy weekend dinner – and of course it’s perfect for Easter Friday!
You will need:
- 1 bunch of spring onions (about 8 – 10)
- 1 red chilli, de-seeded and finely chopped
- 1 piece of fresh ginger
- 2 pieces of lemongrass (optional)
- 2 tablespoons of curry powder
- 2 teaspoons of mustard (preferably the grainy kind)
- 1 teaspoon of turmeric
- 1 teaspoon of cumin seeds
- 1 pinch of chilli powder
- 1 bag of king prawns (frozen is fine)
- 1 bag of frozen white fish (at least 6 white fish fillets)
- 1 tin of coconut milk
- 1.2 litres of vegetable stock
- 1 lemon
- 300g brown Tilda rice
- 1 punnet cherry tomatoes
- some popadoms, to serve
- some yoghurt, to serve
- some coriander, to serve
- olive oil, salt and pepper
1. Deseed the chilli and peel the ginger, then finely chop them, the lemongrass and the spring onion (I find scissors helpful for snipping herbs).
2. Drizzle some olive oil into a large saucepan on a medium heat, and stir in the ginger, chilli, lemongrass and spring onion along with the herbs and spices (cumin, chilli, turmeric, mustard and curry powder). Stir and fry for around 5 minutes until lightly golden.
3. Add the frozen prawns and stir so they are coated, and let them thaw a little, then add around 1.2 litres of vegetable stock (just stir two stock cubes or gels in with 1.2 litres of hot water).
4. Add in 300g of the Tilda brown rice (I used the wholegrain basmati and wild rice), then pop the lid on and let it all simmer for 10 minutes.
5. Halve the cherry tomatoes and add them to the pan..
6 … then add all of the white fish and pour in the tin of coconut milk. Add in some chopped coriander (but save some for serving). Simmer on a low heat for 30 minutes, stirring every now and then so nothing sticks to the bottom!
7. After half an hour, have a taste and and season to perfecion with salt, pepper and lemon juice.
8. Now just serve with a dollop of yoghurt and some coriander, and some popadoms for dipping and scooping!