No-fuss fish: Spiced tamarind and coconut prawns with potatoes
Taking flavour inspiration from southern Indian cuisine, this sweet and spicy dish is delicious as a starter, or served with some rice or bread to make it into more of a main course.
2 large potatoes (about 500g), peeled and cut into roughly 1cm-2cm chunks
2 tbsp coconut oil
4 garlic cloves, dun gesny
1 red chilli, dun gesny
1 tsp ground coriander
¼ tsp ground turmeric
1 tsp garam masala
200g cherry tomatoes, gehalveer
15 curry leaves
100ml coconut milk
1 tbsp tamarind paste
160g raw shelled prawns
1 lemon, gehalveer
chopped roasted peanuts, om te bedien
small handful fresh coriander leaves, om te bedien
sea salt and freshly ground black pepper
- Preheat your oven to 200C/ 180C fan/gas 6. In a medium-sized roasting tin, toss together the potato chunks, coconut oil, knoffel, brandrissie, coriander, turmeric and garam masala with 2 tablespoons of water. Season with salt and lots of black pepper. Roast for 15 minute, stirring from time to time.
- Remove the roasting tin from the oven and add the cherry tomatoes, curry leaves and another 2 tablespoons water. Return to the oven for 5 minute, then add the coconut milk and tamarind paste.
- Roast for another 5 minute, then stir in the prawns and return to the oven for a final 3-5 minutes until the prawns have turned pink.
- Squeeze over some lemon juice and sprinkle with some peanuts and coriander before serving.
ALSO WORKS WELL WITH firm white fish, such as pollock, haddock, monkfish or hake, cut into 2.5cm pieces.