Fish and Prawn Curry

This Fish and Prawn Curry combines the rich flavors of seafood with aromatic spices, creating a comforting dish that is both delicious and satisfying. Perfectly paired with steamed rice, it brings a taste of Halal Chinese cuisine to your table.

Ingredients

• White fish fillets (like cod or tilapia) - 200 grams
• Prawns, peeled and deveined - 150 grams
• Coconut milk - 200 ml
• Vegetable oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Ginger, minced - 1 tablespoon
• Onion, finely chopped - 1 medium
• Tomato paste - 1 tablespoon
• Soy sauce - 2 tablespoons
• Fish sauce - 1 tablespoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Salt - to taste
• Fresh coriander leaves - for garnish

Steps

1. Heat the vegetable oil in a medium-sized pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and ginger; cook for another minute until fragrant.
4. Add the tomato paste, soy sauce, fish sauce, red chili powder, turmeric, and coriander powder; mix well and cook for 2-3 minutes.
5. Pour in the coconut milk and bring the mixture to a gentle simmer.
6. Add the fish fillets and prawns to the pot, cover, and cook for 5-7 minutes until the seafood is cooked through.
7. Season with salt to taste and adjust the spice level if needed.
8. Garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 25 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in protein from seafood, promoting muscle health.
• Includes healthy fats from coconut milk, beneficial for heart health.

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