Name: Curried corn with cod & prawns
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Curried corn with cod & prawns

1. 4 corn cobs -

2. 1 tbsp olive oil -

3. 1 onion, finely sliced -

4. 1 garlic clove, crushed -

5. 1 thumb-sized piece of ginger, peeled and finely grated -

6. 1 tsp ground cumin -

7. 1 tsp ground coriander -

8. ½ tsp chilli powder -

9. 2 tsp ground turmeric -

10. 400ml can coconut milk -

11. 400g can cherry tomatoes -

12. 4 cod loin fillets -

13. 150g raw king prawns -

14. small handful of coriander, sliced red chillies, cooked basmati rice and lime wedges, to serve -

How to cook deliciously - Curried corn with cod & prawns

1. Stage

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.

2. Stage

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.