Fragrant King Prawn & Fish Curry

Next week I’m heading back to uni in Cardiff, so with my last week at home I’m making the most of the ingredients I can’t afford on my tiny student budget. I’ve also been living in Bath the past week, doing some work experience with Crumbs Magazine, and been surviving on supermarket sandwiches and tinned soup, which was mind-numbingly boring by the second day, let alone a whole week of it. So on my first evening back in Exeter, with a craving for king prawns, I rustled up a fragrant prawn and fish curry. 

This is a deliciously spicy and flavoursome curry, it’s really healthy as I’ve packed in some extra veg and quite thrifty too if you substitute the king prawns for some supermarket frozen prawns. The recipe’s pretty simple, so you can rustle this up as a quick dinner after a long day of lectures or make it at the weekend and keep it in the fridge for a couple of days.

Serves 2

Ingredients:

• 1 onion
• 2 garlic cloves
• 1 chilli
• 1cm of ginger, grated
• 2 teaspoons of jalfrezi curry paste
• 1 can of chopped tomatoes
• ½ a fish stock cube
• 1 teaspoon of ground cumin
• 1 medium carrot, grated
• 150g raw king prawns
• 1 white fish fillet
• A couple handfuls of spinach

Method:

Finely chop the onion, crush the garlic and deseed and finely slice the chilli. On a medium heat, add a little oil to a pan and once hot add the onion. Gently fry the onion for 5 minutes before adding the garlic, chilli and ginger. Keep stirring the pan with a wooden spoon so that the ingredients don’t stick to the bottom.

Once the onion starts to brown, add the curry paste and mix it in with the other ingredients for a few minutes. Next add the chopped tomatoes, fish stock cube, cumin and carrot, before giving the pan a good stir. Let the sauce come to a light bubble, then turn the hob down slightly and leave to simmer for about 15 minutes.

While the sauce is thickening, slice the fish into small chunks and tear up the washed spinach. Once the sauce has thickened slightly, add the king prawns and fish and thoroughly mix them into the sauce. These should take about 5 minutes to cook, you can tell when they’re done as the prawns will go pink. Finally, stir through the spinach and you’re ready to eat.

I served my curry with bulgar wheat, but rice, quinoa or just a naan will all go well with the spicy dish!