Neven’s Portuguese Food Trails – Monkfish and Prawn Curry With Banana
Serves 4.
Ingredients
- 2 tbsp olive oil
- 1 red onion, diced
- 1 Tsp Grated Ginger
- 2 CLOVES GARLIC CRUSHED
- 2 tsp cumin seeds
- 2 tsp mustard seeds (any colour)
- 2 tbsp medium curry powder
- 1 small red chilli deseeded and diced
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 Red and yellow pepper diced
- 750ml vegetable stock
- 1 can Coconut milk
- 2 x 400g can chopped tomatoes
- 1 x 400g can chickpea, drained
- 2 tbsp chopped coriander (optional)
- Juice of one lime
- 1 banana peeled and cubed AND CUBED
- 1 monkfish tail skinned and cut into cubes
- 12 large prawns peeled & deveined
- Steamed rice to serve
Method
- Heat the olive oil in a large heavy based pan over a medium heat
- Add the diced red onion and cook for a few mins until softened.
- Add in the garlic, ginger, cumin seeds, mustard seeds chilli , medium curry powder and cook for 2-3 minutes
- Stir in the peppers , sweet potatoes & vegetables
- Add the vegetable stock and chopped tomatoes & coconut milk
- Bring to the boil, then cover and simmer for 10 minutes and sweet potatoes are tender add in the cubed monkish & prawns cook for another 10 minutes making sure not to overcook the fish
- Add a drained can of chickpeas, diced banana, then heat through finish with the chopped herbs
- Season with salt & pepper and lime juice
- Serve with steamed rice
