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Seafood Curry

Preparation time 20 minutes,
Cooking time 25-30 minutes,
Calories 260 per portion

ingredients

serves 4
450 g (1 lb) white fish fillets, for example, haddock, coley or whiting, skinned
1 - 2 tablespoons oil
2 onions, finely chopped
2 cloves garlic, crushed
1 green pepper, deseeded and diced
2 tablespoons curry powder
2 teaspoons chilli powder
25 g (1 oz) plain flour
600 ml (1 pint) hot water
100 g (4 oz) cooked mussels
100 g (4 oz) peeled cooked prawns
4 tomatoes, peeled, deseeded and quartered
salt and pepper

Garnish
whole prawns
coriander sprigs

method

1. Cut the fish into cubes. Heat the oil in a frying pan, add the onions, garlic and pepper and fry until softened, but not browned. Add the spices and flour and cook gently. Gradually add the water, stirring all the time.

2. Bring the mixture to the boil, reduce the heat and simmer gently, then add the white fish and cook for 15 minutes.

3. Add the mussels, prawns and tomatoes, season to taste and continue cooking for a further 5 - 10 minutes.

4. Garnish with whole prawns and coriander sprigs and serve at once with boiled rice and poppadums.

Cook's Tip
If you cook poppadums in a frying pan, use two fish slices to prevent them from curling up as they cook.

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