Food | Tomato, Fish and Prawn Curry

I love a healthy supper that's quick and easy to make, and when I stumbled across this little gem in the Waitrose' food magazine this month I knew I had to make it.

I halved the recipe and changed up some ingredients slightly, for 2 people (my version) you will need:

1 tsp ground turmeric
1 tbsp fish sauce
150g haddock (or any firm white fish), chopped into bite size pieces
150g peeled, raw king prawns
4 x spring onions
1 tsp Gourmet Garden hot chilli paste
1 (heaped) tsp Gourmet Garden ginger paste
2 large garlic cloves (crushed)
1 tsp coconut oil
pinch of paprika
400g tin chopped tomatoes
50 ml water
handful fresh coriander
lime wedges, to serve

Then you just need to follow these steps:

1. Mix together the turmeric and fish sauce to make a paste. Coat the fish and prawns with it and set aside to marinate.

2. Put the spring onions, chilli paste. ginger paste and crushed garlic in a food processor (I used my mini one) with a splash of water and blitz to make a paste. Heat the coconut oil in a deep pan and fry the paste for 2-3 minutes, then add the paprika and cook for a further minute.

3. Add the chopped tomatoes and fry for 5-6 mins until softened. Pour in the water (I just put some in the empty chopped tomato can to get the rest of the juices) and bring to the boil. Stir in the prawns and cook for 2 minutes, then stir in the fish. Cover and leave to simmer gently for about 5 minutes.

4. Chop the coriander and reserve a bit to garnish, stir the rest into your curry.  Serve with a lime quarter and a sprinkling of chopped coriander. Voila!

This tasted amazing; spicy, tangy and good for the soul. I love the fusion of the South-East Asian flavours. I can't recommend it enough and will be making it again very soon! Keeper.