Jamie's Easy Curried Fish Stew

I can’t take the credit for last night's yummy dinner – Matt was on duty in the kitchen. 

Eilise bought him the new Jamie Oliver’s ‘Everday super food’ book, so the recipe is a slightly amended version from that.

Enjoy! 

Ingredients 

Serves 2 

 3 spring onions 

1/2 fresh red chilli 

Small piece fresh ginger 

olive oil 

1 handful of curry leaves (I didn’t have any so used a tsp curry powder) 

½ tsp black mustard seeds 

½ tsp ground turmeric 

½ tsp chilli powder 

½ tsp cumin seeds 

½ tsp fennel seeds 

12 large raw shell-on king prawns (de veined) 

150g brown rice 

125g ripe mixed-colour cherry tomatoes 

½ x 400 g tin of light coconut milk 

300g white fish fillets, cut in large chunks (I used cod and seabass – but you could use bream or haddock, skin on, scaled and bones all removed) 

½ lemon 

Method: 

 1. Trim the spring onions and finely slice the chilli, then peel and finely chop the ginger. Heat a splash of oil in a non-stick pan and add the spring onions, chilli, ginger, curry leaves (powder) and all the spices. Stir and fry for 5 minutes, or until lightly golden. 

2. Add the rice and about 600ml boiling water. Simmer for 10 minutes

3. Halve and add the tomatoes to the pan, then cover with the coconut milk. Simmer for 20 minutes, add the fish for a further 10 minutes, or until the fish and rice are cooked through, adding the prawns for the last 5 minutes. 

4. Squeeze the lemon juice into the curry and season if needed. 

I didn’t serve with anything because the rice was included – but you could have with a poppadum. Buy dried and puff in the microwave for 20—30” is the healthiest option!