Seafood curry

seafood curry

Serves 4

  • 400 ml light coconut milk

  • 200 g large, raw prawns, from sustainable sources, ask your fishmonger, peeled and butterflied with tail-shells on

  • 4 small fresh red mullet fillets, from sustainable sources, ask your fishmonger, scaled and pin-boned

  • 2 fresh sea bream fillets, from sustainable sources, ask your fishmonger, scaled, pin-boned and cut into large pieces

  • 2 handfuls fresh, live mussels, from sustainable sources, ask your fishmonger, washed and debearded

  • 1 splash soy sauce

  • medium egg noodles, cooked, to serve

  • For the curry paste

  • 6 spring onions, washed and trimmed

  • 3 hot red chillies, deseeded (2 finely chopped and 1 finely sliced)

  • 2 cloves garlic

  • 1 thumb-sized piece ginger, finely chopped

  • 2 stalks lemongrass, trimmed and finely chopped

  • zest and juice of 2 limes

  • 1 large bunch fresh coriander, stalks removed and finely chopped, and leaves reserved to garnish

  • olive oil

Make the curry paste. Put the onions, chopped red chillies, garlic, ginger, lemongrass, lime zest and juice, and coriander stalks into a processor. Whizz to a paste, season, then whizz again with a little olive oil, to loosen as necessary.



Get a large pan nice and hot, and add the paste. Allow to cook down for a couple of minutes, stirring. Add the coconut milk and stir well. Bring to the boil, then reduce the heat to a simmer.



Add the prawns, red mullet and bream fillet pieces, cover with a lid and allow to simmer for 2–3 minutes. Next, add the mussels, cover with a lid, and cook for another 2–3 minutes, until all the shells are open. Discard any that remain shut.



Finish with a splash of soy sauce and serve on some cooked egg noodles. Scatter with the reserved coriander leaves and the sliced red chilli.

Nutritional Information

Seafood curry

With zingy homemade curry paste

More Mains recipes >
0 foodies cooked this
This cracking prawn, mussel and fish curry with noodles is full of goodness and easy to put together
Serves 4
30m
Super easy
Method

Make the curry paste. Put the onions, chopped red chillies, garlic, ginger, lemongrass, lime zest and juice, and coriander stalks into a processor. Whizz to a paste, season, then whizz again with a little olive oil, to loosen as necessary.

Get a large pan nice and hot, and add the paste. Allow to cook down for a couple of minutes, stirring. Add the coconut milk and stir well. Bring to the boil, then reduce the heat to a simmer.

Add the prawns, red mullet and bream fillet pieces, cover with a lid and allow to simmer for 2–3 minutes. Next, add the mussels, cover with a lid, and cook for another 2–3 minutes, until all the shells are open. Discard any that remain shut.

Finish with a splash of soy sauce and serve on some cooked egg noodles. Scatter with the reserved coriander leaves and the sliced red chilli.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 416
    21%
  • Carbs 4.1g
    2%
  • Sugar 2.4g 3%
  • Fat 23.9g 34%
  • Saturates 7.8g 39%
  • Protein 45.3g 100%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 400 ml light coconut milk

  • 200 g large, raw prawns, from sustainable sources, ask your fishmonger, peeled and butterflied with tail-shells on

  • 4 small fresh red mullet fillets, from sustainable sources, ask your fishmonger, scaled and pin-boned

  • 2 fresh sea bream fillets, from sustainable sources, ask your fishmonger, scaled, pin-boned and cut into large pieces

  • 2 handfuls fresh, live mussels, from sustainable sources, ask your fishmonger, washed and debearded

  • 1 splash soy sauce

  • medium egg noodles, cooked, to serve

  • For the curry paste

  • 6 spring onions, washed and trimmed

  • 3 hot red chillies, deseeded (2 finely chopped and 1 finely sliced)

  • 2 cloves garlic

  • 1 thumb-sized piece ginger, finely chopped

  • 2 stalks lemongrass, trimmed and finely chopped

  • zest and juice of 2 limes

  • 1 large bunch fresh coriander, stalks removed and finely chopped, and leaves reserved to garnish

  • olive oil