CURRIED CORN WITH COD & PRAWNS

Curried corn with cod & prawns image

Enjoy spiced sweetcorn with cod fillets and king prawns in this superb summer dish. Serve with basmati rice and lime wedges for an easy family supper

Provided by Esther Clark

Categories Dinner

Time 55m

Number Of Ingredients 14

Ingredients

4 corn cobs
1 tbsp olive oil
1 onion, finely sliced
1 garlic clove, crushed
1 thumb-sized piece of ginger, peeled and finely grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli powder
2 tsp ground turmeric
400ml can coconut milk
400g can cherry tomatoes
4 cod loin fillets
150g raw king prawns
small handful of coriander, sliced red chillies, cooked basmati rice and lime wedges, to serve

Steps:

Heat the oven to 200C/180C fan/gas 6. Cook the corn cobs in a pan of lightly salted boiling water for 10 mins. Drain and leave to cool slightly. Stand the cobs upright on a board and slice the kernels off using a sharp knife in a downward motion along the length of the cob.
Heat the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 10 mins until golden and caramelised. Add the garlic, ginger, cumin, ground coriander, chilli and turmeric, and cook for 2 mins more. Tip in the coconut milk and tomatoes, then bring to a simmer. Arrange the cod fillets in a large roasting tin or casserole, then pour the spiced coconut and tomato mixture around the fish. Add the corn and prawns, and bake for 18-20 mins. Scatter with with fresh coriander and chillies and serve with rice and lime wedges on the side for squeezing over.

Nutrition Facts : Calories 480 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium