Mekong seafood curry
Serves 4
Easy
Prep:
Cook:
Bring fish, prawns and scallops together in a rich coconut sauce for this fragrant Vietnamese-inspired seafood curry. Enjoy with jasmine rice or rice noodles
Skip to ingredients
Units:
- 250g skinless, sustainable, chunky white fish fillets(such as cod or pollock), cut into 4 large chunks
- 150g raw tiger prawnspeeled and butterflied down the back
- 200g baby scallops
- 2 tbsp vegetable oilplus a drizzle
- 200g cherry tomatoes
- 100g oyster mushroomstorn if large
For the curry
- 4 shallots(about 160g), finely sliced
- 50g gingerfinely chopped, plus a few thin matchsticks to garnish
- 4 garlic clovesfinely chopped
- 2 lemongrass stalksfinely chopped
- 8 lime leaves4 left whole, 4 finely sliced (see below)
- 3 red chilliesfinely sliced
- 400ml coconut cream
- 20g sugar
- 2 tsp paprika
- 1 tsp ground turmeric
- 2 chicken stock cubescrumbled
To serve
- 20g chivesfinely chopped
- 1½ tbsp vegetable oil
- 20g dillfronds picked
- 1 limecut into wedges
- cooked jasmine rice, rice noodles or a crusty baguette
Nutrition: Per serving
- kcal645
- fat47g
- saturates31g
- carbs18g
- sugars15g
- fibre4g
- protein35g
- salt3.36g
Method
step 1
Season the fish, prawns and scallops with 1 tsp salt. Heat 1 tbsp of the oil in a large, deep frying pan over a medium-high heat and cook the fish for 3-4 mins on each side until lightly golden, then remove to a plate. Cook the prawns for 1-2 mins and the scallops for 1 min until both are lightly coloured. Remove to the plate with the fish and set aside.
step 2
Add another drizzle of oil to the pan, if needed, and cook the tomatoes for 2-3 mins until lightly charred and starting to burst. Add the mushrooms and cook for 2 mins on one side. Remove from the pan and set aside.
step 3
For the curry, heat the remaining 1 tbsp oil in the pan and cook the shallots, ginger, garlic, lemongrass, whole lime leaves and chillies for 3-5 mins until everything has softened and is fragrant and lightly golden.
step 4
Stir in the coconut cream, sugar, paprika, turmeric, stock cubes and 200ml water. Bring to a simmer and cook for 2 mins until the cubes have fully dissolved.
step 5
Return the fish, prawns, scallops, tomatoes and mushrooms to the pan. Simmer gently for 2 mins until the seafood is heated through (see tip below).
step 6
To serve, first mix the chives with the oil to make a quick chive oil. Plate up the curry with a scattering of dill, the sliced lime leaves and ginger strips, then drizzle over the chive oil. Serve with lime wedges and jasmine rice, rice noodles or a crusty baguette.
