Fish and Seafood Recipes - Seafood Curry with Saffron Rice

Ingredients

• 350 g/12 oz whitefish fillet, cut into chunks

• 300 ml/1 1/4 cups water

• Salt and freshly ground black pepper

• 1 bay leaf

• 25 g/1 oz/2 tbsp butter

• 1 onion, thinly sliced

• 1 green (bell) pepper, thinly sliced

• 25 g/1/4 cup plain (all-purpose) flour

• 30 ml/2 tbsp curry paste

• 450 ml/2 cups apple juice

• 45 ml/3 tbsp sultanas (golden raisins)

• 1 eating (dessert) apple, chopped

• 100 g/4 oz/1 cup peeled prawns (shrimp)

• 1 quantity Saffron Rice with Peppers

• 30 ml/2 tbsp desiccated coconut

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Method:

1. Poach the fish in the water with a little salt and pepper and the bay leaf for 5-8 minutes until it flakes easily with a fork. Drain.

2. Meanwhile, melt the butter in a pan. Add the onion and pepper and fry (sauté) for 4 minutes until soft and lightly golden.

3. Add the flour and curry paste and cook for 1 minute. Remove from the heat and gradually blend in the apple juice.

4. Return to the heat, bring to the boil and simmer for 2 minutes.

5. Add the fish, sultanas, apple, and prawns and simmer for 5 minutes. Season to taste.

6. Meanwhile, prepare the saffron rice. Spoon the fish curry over and sprinkle with the coconut before serving.