Curry Jacques with Coconut Rice

Ingredients

• 500g (1.1 lb) fish fillets, cut into chunks 500g (1.1 lb) fish fillets, cut into chunks
• 250g (8.8 oz) prawns, peeled and deveined 250g (8.8 oz) prawns, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the coconut rice: For the coconut rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 18g, 3g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the turmeric powder, cumin powder, coriander powder, and chili powder. Add this spice mixture to the pan and stir well to coat the onions, garlic, and ginger.
4. 4.
   Pour in the coconut milk and stir until the spices are well incorporated.
5. 5.
   Add the diced tomatoes and tomato paste to the pan, stirring to combine.
6. 6.
   Gently place the fish chunks and prawns into the curry sauce, ensuring they are fully submerged. Season with salt to taste.
7. 7.
   Reduce the heat to low and let the curry simmer for about 15-20 minutes, or until the seafood is cooked through and tender.
8. 8.
   While the curry is simmering, prepare the coconut rice. Rinse the basmati rice under cold water until the water runs clear.
9. 9.
   In a separate saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and fluffy.
10. 10.
    Once the curry and rice are ready, serve the Curry Jacques over a bed of coconut rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Fish — Choose firm white fish fillets, such as cod or snapper, for the best texture and flavor.
• Prawns — Opt for fresh or frozen prawns that have been peeled and deveined for convenience.
• Coconut milk — Shake the can of coconut milk before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add fresh chili peppers.
• Adjust the consistency of the curry by adding more coconut milk for a thinner sauce or simmering longer for a thicker sauce.
• Serve the Curry Jacques with a side of naan bread or roti to soak up the delicious sauce.
• Experiment with different types of seafood, such as scallops or mussels, to add variety to the dish.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Curry Jacques over a bed of fluffy coconut rice, garnished with fresh cilantro. Accompany the dish with a side of naan bread or roti for a complete and satisfying meal.

Presentation advice

Present the Curry Jacques in a vibrant serving dish, allowing the rich colors of the curry and the fragrant aroma to take center stage. Garnish with a sprinkle of fresh cilantro for an added touch of freshness.