Are you considering becoming a banter? This tasty, low carb delight will convince you to make the move! Healthy, budget-friendly and easy – what more could you want?
SEAFOOD CURRY
(Serves 6)
What you’ll need
For the sauce
1 onion, roughly chopped
100g fresh ginger, chopped
50ml olive oil
2 tsp garam masala
1 tsp turmeric
1 red chilli, deseeded and finely chopped
400g tin chopped tomatoes
Salt and pepper
1 handful fresh coriander leaves
For the curry
75g butter
300g hake, cut into large chunks
200g salmon, cut into large chunks
200g raw peeled prawns
100g mussels, cleaned and de-bearded
The how-to
For the sauce
Place the onion and ginger together in a blender and blitz into a purée.
Heat the oil in a large pan until smoking. Add the garam masala to the pan and sizzle for 30 seconds before adding the onion and ginger purée.
Reduce the heat and cook slowly for 5 minutes. Add the turmeric to the pan and fry for 1 minute before stirring in the chilli and frying for another minute.
Add the tomatoes, salt and pepper, and stir well. Set aside.
For the curry
Melt one third of the butter in a large pan. Cook the hake for 2–3 minutes until lightly browned. Remove from heat, place on a plate and cover with foil.
Repeat this process with the salmon and the prawns, adding another third of butter each time. For the mussels, heat a medium-sized saucepan on high heat.
Add the mussels with 30ml (2 tbsp) of water, cover tightly with a lid, and steam for 3–4 minutes, shaking the pan every so often. Drain, discard any mussels that may not have opened, and set the opened mussels aside with the other seafood.
Bring the sauce to a boil, then gently stir in the fish and seafood. Bring back to a boil, remove from the heat and set aside for 5 minutes. Garnish with coriander leaves.
Extracted from Jump On The Bant Wagon by Nick Charlie Key (Human & Rousseau; R265).
Looking for more spicy winter meals? Try this Moroccan chicken dish and this mushroom and lamb curry.
