Fruity Seafood Curry

Name: Fruity Seafood Curry
Yield: Serves Four
Ingredients: saffron rice; 60 g onions, peeled, sliced; 40 g salted butter; 1 bunch of spring onions, trimmed, finely sliced; 250 g of baby leaf spinach; 4 tbps chopped coriander; 6 king scallops, sliced in half horizontally; garlic oil; 450 g shell-on cooked prawns, remove the shells yourself; rapeseed oil; 1 Cox’s dessert apple, skin on, chopped; 200 ml coconut milk; 25 g medium curry powder; 2 tbsp desiccated coconut; 300 ml chicken stock; 300 g pineapple, skinned, cut into small pieces; 1 banana, peeled, cut into rounds; 275 g monkfish tail, membrane removed, cut into 2.5 cm cubes; 1 handful of micro coriander; 275 g salmon fillet, skin removed, cut into 2.5 cm cubes; sea salt & black pepper; 2 tbsp mild curry powder

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Curry Sauce

40 g salted butter
60 g onions, peeled, sliced
300

Main course
Gluten-free
Spicy

Method

Melt the butter in a saucepan, add the onions and sweat over a low heat to soften. Add the pineapple, banana and apple and cook gently for 5 minutes. Stir in the curry powder and coconut, and pour in the chicken stock and coconut milk. Bring to the boil and simmer for 20 minutes.

Pass the curry sauce through a fine sieve, season with salt and freshly ground pepper, and set aside covered