Easy, tasty and healthy. Perfect for all the family.
Ingredients for the curry sauce
4 potatoes
2 onions
1 clove of garlic (crushed)
1 red pepper
1/2 bunch of coriander
1 teaspoon of dried ginger
1 teaspoon of dried coriander
1 teaspoon of chilli powder
1 teaspoon of turmeric
2 tablespoons of curry powder
1 pint of chicken stock
1 can of coconut milk
Method
First off all you need to prepare the potatoes. Wash and peel and roughly dice and then par boil for 5 minutes. Once cooked, drain and rinse under cold water.
While the potatoes are cooking you can prepare the curry sauce. Peel and dice or slice the onion, red pepper and the garlic. Cook for a few minutes adding in the spices. Turn down the heat to slightly above simmer, allowing to cook for a few minutes before adding the chicken stock.
Bring to the boil and allow to reduce for 5 minutes before adding the coconut milk. Bring to the boil and simmer for 5 minutes. Add the potatoes and allow to rest for a few minutes.
Seafood Mix
Most supermarkets have a seafood counter so ask the fishmonger to prepare a 1lb of mixed seafood and don’t be shy to let them know what you want included.
To cook the seafood, bring your curry sauce gently to the boil and season with salt and pepper, for additional flavour you can use a little bit of sweet chilli sauce (that’s a personal preference).
While the sauce is coming to the boil bring a small pan of a small amount of water to the boil with a pinch of salt. Add in desired greens and cook for 3 to 4 minutes.
Whilst cooking add your seafood to the curry sauce and gently cook for a few minutes. Check your seasoning and pop some chopped coriander into the mix.
Serve in a bowl with picked coriander as a garnish. Drain your vegetables and serve drizzled with a little sesame oil and black pepper Alternatively, this can also be served with rice.
Enjoy!
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