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Goan fish curry

Mike Robinson from Good Food Live
Evoke a taste of the tropics with Mike Robinson's quick and simple seafood curry, flavoured with fragrant spices

Goan fish curry

Method

1. Grind the cumin seeds, coriander seeds and cinnamon together in a pestle and mortar.

2. Rub the spice mixture into the prawns and red mullet and leave for half an hour in the refrigerator.

3. Heat the oil in a large frying pan or wok until hot. Add in two-thirds of the chopped fresh coriander, ginger, shrimp paste, garlic and chilli. Stir-fry for 2-3 minutes.

4. Gently add in the red mullet.

5. Add in the coconut milk and the lime zest and juice and bring gently to the boil.

6. Cook for a further 7-8 minutes, adding the prawns after 2-3 minutes.

7. Remove the curry from direct heat, mix in the remaining fresh coriander and serve at once with plain boiled rice flavoured with chopped coriander and lime juice.

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Serves: 4

Prep: 20 min, plus 30 mins marinating
Cook: 10 min

Ingredients
1 tsp Cumin seeds
1 tsp Coriander seeds
1 tsp ground cinnamon
4 large raw Prawns, peeled with the heads left on
4 small red mullet fillets
2 tbsp groundnut oil
1 bunch of fresh coriander, including roots, finely chopped
1 thumb-sized piece of fresh ginger root, finely chopped
1 tsp shrimp paste
3 garlic clove, finely chopped
1 fresh red chilli, finely chopped
1 fresh green chilli, finely chopped
200-300ml canned coconut milk
grated zest and juice and of 1 lime
oiled rice, flavoured with chopped coriander and lime juice, to serve