Hayden Quinn fish curry:
Preparation time 15 mins
Cooking time 15 mins
1 1/2 tablespoons coconut oil
5 cardamom pods, bruised
1/2 tablespoon yellow mustard seed
1 red onion, chopped
2 cloves garlic, crushed
2 (400ml) can coconut milk
2 tbs korma curry powder
500g large king prawns, heads and tails on, deveined
500g local snapper fillets, cleaned and cut into chunks
1 1/2 teaspoon turmeric powder
1 tbs cream cheese Block
1/2 cup coriander, roughly chopped
1 lime, cut into wedges
Basmati rice, to serve
1 Heat coconut oil in a large pot or wok over medium high heat, add in your cardamom and mustard seeds until the spices begin to pop, add onion and garlic. Toss in curry powder and sauté for five minutes until things begin to get nice and fragrant.
2 To the pot or wok pour in coconut milk, stirring well to bring together all the curry spices. Add fish and prawns, gently stir to incorporate with sauce. Cook again until fragrant. Allow to simmer, shaking the pot occasionally, for 7-12 minutes or until the fish is cooked to your liking. Season with sea salt to your taste.
3 For a creamy, creamy addition add a dollop of Cream Cheese to melt through the sauce.
4 Serve in a large bowl garnished with coriander and lime wedges and accompanied by steamed rice.
The Carousel thanks Hayden Quinn and Philadelphia Australia for this recipe.