Smoked haddock, king prawn & turmeric curry

Name: Smoked haddock, king prawn & turmeric curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp Vegetable oil; 1 bunch salad onions, thinly sliced; 2 tbsp Cooks’ Ingredients Ginger & Turmeric Paste; 1 tbsp hot curry powder; 400 ml can Essential Coconut Milk; 240 g pack smoked haddock fillets, cut into generous chunks; 165 g pack extra large raw king prawns; 1 unwaxed lemon, zest, plus juice of 1/2; 360 g pack Elephant Atta Chapattis, warmed, to serve; Cooked basmati rice, to serve (optional)

Using smoked fish is the trick for fast flavour in this light and aromatic curry – on the table in just 20 minutes.

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Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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1 tbsp Vegetable oil
1 bunch salad onions, thinly sliced
2 tbsp Cooks’ Ingredients Ginger & Turmeric Paste
1 tbsp hot curry powder
400ml can Essential Coconut Milk
240g pack smoked haddock fillets, cut into generous chunks
165g pack extra large raw king prawns
1 unwaxed lemon, zest, plus juice of 1/2
360g pack Elephant Atta Chapattis, warmed, to serve
Cooked basmati rice, to serve (optional)

Warm the oil in a large saucepan over a medium heat. Add most of the salad onions, reserving a few greens parts for later, sweat gently for 2 minutes until softened, then stir in the paste and curry powder and cook for 1 minute more until fragrant.
Pour in the coconut milk, bring to a simmer, then add the haddock and gently bubble for 3 minutes until the fish is almost cooked.
Stir in the prawns and simmer for 2-3 minutes more, until opaque and cooked through and the haddock flakes easily with a fork.
Remove the pan from the heat, add the lemon zest and juice, then season to taste. Scatter with the remaining salad onion greens and serve with the chapattis and basmati rice, if liked.