1 x Marion’s Kitchen Korma, which includes:
DRIED CHILLI & SPICES
3 tbsp natural yoghurt, plus extra to serve
1 tbsp vegetable or canola oil
1 brown onion, finely chopped
300g (10 oz) peeled and deveined prawns (shrimp)
300g (10 oz) white fish fillets (e.g. snapper, barramundi or cod), cut into large chunks
½ red capsicum, deseeded, cut into large chunks
¼ cup roughly chopped coriander (cilantro)
steamed rice to serve
In a small bowl, combine my KORMA PASTE and the natural yoghurt.
Heat oil over medium-high heat in a saucepan with a lid. Add onion and the fragrant DRIED CHILLI & SPICES. Cook, stirring, for 3-4 minutes until onion is soft.
Add the korma paste mixture and cook, stirring, for about a minute. Add COCONUT MILK and ½ cup water. Cover and simmer for 10 minutes to develop the flavors.
Add prawns, fish and capsicum to the curry sauce. Cover and simmer for 10 minutes until seafood is just cooked. Remove from heat and stir through the coriander. Serve with steamed rice.