2 echalion shallots, roughly chopped
1 stalk fresh lemongrass, roughly chopped
½ tsp shrimp paste
1 Thai red chilli (leave seeds in for hot/spicy)
28g pack coriander, leaves finely chopped, stalks roughly chopped
2 tsp oil
2 tsp Cooks’ Ingredients Organic Curry Powder
400g can Waitrose Chopped Italian Tomatoes With Olive Oil & Garlic
260g pack spinach
400g cod fillet, cut into chunky slices
180g pack raw extra large king prawns
1. Put the shallots, lemongrass, shrimp paste, chilli and coriander stalks into a small processor with 1 tsp oil and whizz to form a smooth paste.
2. Heat 1 tsp oil in a frying pan, add the paste and curry powder and cook for 2 minutes until fragrant. Add the tomatoes and half a can of water, then cover and simmer for 5 minutes until the sauce thickens. Stir in the spinach and most of the coriander, then season.
3. Drop in the cod and prawns. Re-cover then simmer for 3 minutes until the fish is cooked through and the prawns are pink throughout. Scatter with the rest of the coriander to serve. Enjoy with rice.
Cook’s tip This Malay-inspired curry really livens the senses. For a less spicy version, you can leave out the chilli seeds or use a milder red chilli.
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