Caribbean seafood curry recipe

181 ratings Rate
  • Serves 4
  • 30mins to prepare, 30mins to marinade, 15mins to cook
  • 168 calories / serving
  • Freezable
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Whiz the ingredients for the spice paste in a food processor, adding a little water to make a smooth paste. Toss the prawns and fish in half the paste and chill for 30 minutes.

Heat a pan with the oil, then add the remaining spice paste and cook out for two minutes. Add the pepper and cook until softened then add the seafood. Sauté briefly, then pour in the stock or coconut milk. Bring to the boil, then turn the heat down and simmer for five minutes or until the prawns are pink and the fish is just cooked.

Season with lime juice and salt before serving.

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  • Ingredients

  • For the spice paste

  • 1tbsp fresh ginger, peeled and chopped
  • ½ bunch spring onions, sliced
  • 3 garlic cloves, chopped
  • 1 celery stalk, chopped
  • 1 red pepper, deseeded and chopped
  • 1 red chilli, deseeded or not, chopped
  • ½ bunch coriander leaves, chopped
  • small handful thyme leaves
  • For the fish

  • 250g raw prawns
  • 300g firm white fish, cut into large chunks
  • 1tbsp vegetable oil
  • 1 yellow pepper, deseeded and sliced
  • 300ml water or coconut milk for a thicker, milder sauce
  • juice of 2 limes
  • salt
  • Energy 710kj 168kcal 8%
  • Fat 4g 6%
  • Saturates 1g 3%
  • Sugars 5g 6%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 6.1g Protein 26g Fibre 2.1g


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