FISH CURRY

The Fabulous Baker Brothers prove you don't need hours to throw together a tasty, authentic curry

Serves 2-4

INGREDIENTS

• 100g white fish such as sea bream or red mullet, diced
• 4 scallops
• 8 tiger prawns, raw and peeled
• 1 tsp each of cumin, coriander, and garam masala, plus an extra pinch of each for the fish
• ½ tsp turmeric and ground ginger, plus an extra pinch
• Good glug of groundnut oil
• 3 cloves garlic, grated
• 1 knob of fresh ginger, peeled and grated
• 1 green chili, chopped
• 1 onion, sliced
• 8 curry leaves
• 400g can chopped tomatoes
• ½ x 400g can coconut milk
• Squeeze of lemon
• Pinch of sugar (optional)
• 1 bunch fresh coriander, roughly chopped
• 2-4 dollops of natural yoghurt
• Chapattis, to serve

Method

1. In a bowl rub the fish and seafood with a pinch of each spice and some salt then set aside.
2. Heat a large pan, then add the oil and quickly fry the garlic, ginger and chilli. Add the spices and fry for a few minutes until fragrant.
3. Add the onion and gently fry until soft before adding the curry leaves and some salt and pepper. Stir in the tomatoes and simmer for 5 minutes, then pour in the coconut milk and simmer for an extra 15 minutes.
4. Taste the curry - it may need a squeeze of lemon and a pinch of sugar. Also season to taste with salt and pepper.
5. Heat a frying pan until hot and add another glug of oil. When it's really hot brown the fish off quickly, only turning once so the fish doesn't break up. Add to the curry sauce and very gently fold in.
6. Simmer for another couple of minutes then stir through the coriander. Spoon into bowls, top with a spoonful of yoghurt and a more coriander and serve with chapattis.