Prawns and Halibut in Coconut Cream
Juicy prawns and halibut in a succulent coconut cream sauce.
- Prep Time: 5 minutes plus 30 minutes marinating time
- Cook Time: 20 minutes
- Total Time: 55 minute
- Yield: 4 servings 1x
- Category: Fish and Seafood
- Method: stir fry
- Cuisine: Indian
Ingredients
½ lb large shelled, deveined prawns (about 30 per lb)
½ lb halibut cut in 2-inch pieces – bones removed
For the marinade
1 Tablespoon coconut oil, divided into 1 teaspoon X 3
1 teaspoon Garlic Paste
½ teaspoon Green Chilli Paste – or to taste
½ teaspoon salt
1 Tablespoon lemon juice
½ teaspoon ground cumin
For the sauce
½ cup chopped red bell pepper
½ cup chopped green bell pepper
1 (14 oz -398mL) can coconut cream
Pinch turmeric
1 Tablespoon finely cut coriander leaves
Instructions
- Whisk 1 teaspoon of the coconut oil with the garlic and chilli pastes, salt, lemon juice and cumin in a large bowl and add the fish and prawns.
- Mix to coat thoroughly and marinate for at least 30 minutes.
- Heat the next 1 teaspoon of oil in a wok on medium heat and cook the shrimp until they curl and turn pink. Remove the prawns from the wok and set aside.
- Heat the remaining 1 teaspoon of oil and cook and stir the bell peppers until they begin to soften. Remove these and set them aside.
- Add the coconut cream, turmeric and any remaining marinade to the wok and simmer until the sauce thickens.
- Add the fish and poach it until it is cooked but still tender.
- Add the reserved shrimp and peppers and cook until they are warmed through again.
- Transfer to a serving dish, garnish with the freshly chopped coriander leaves and serve.
- Enjoy with rice and your favourite chutney.
Keywords: Prawns and Halibut in Coconut Cream