Curried corn with cod & prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 4 corn cobs
- 1 tbsp olive oil
- 1 onion, finely sliced
- 1 garlic clove, crushed
- 1 thumb-sized piece of ginger, peeled and finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli powder
- 2 tsp ground turmeric
- 400ml can coconut milk
- 400g can cherry tomatoes
- 4 cod loin fillets
- 150g raw king prawns
- small handful of coriander, sliced red chillies, cooked basmati rice and lime wedges, to serve
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Cook the corn cobs in a pan of lightly salted boiling water for 10 mins. Drain and leave to cool slightly. Stand the cobs upright on a board and slice the kernels off using a sharp knife in a downward motion along the length of the cob.
- STEP 2
Heat the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 10 mins until golden and caramelised. Add the garlic, ginger, cumin, ground coriander, chilli and turmeric, and cook for 2 mins more. Tip in the coconut milk and tomatoes, then bring to a simmer. Arrange the cod fillets in a large roasting tin or casserole, then pour the spiced coconut and tomato mixture around the fish. Add the corn and prawns, and bake for 18-20 mins. Scatter with with fresh coriander and chillies and serve with rice and lime wedges on the side for squeezing over.