Creamy seafood curry. It'll serve two very hungry Christmas mourners. And you'll have some left for lunch the next day.
- 1 onion
- Olive oil
- 1 tsp mustard seeds
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 teaspoon turmeric
- two cloves garlic, finely chopped
- 3 chillies
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 500g of seafood. I'd definitely throw in prawns and white fish, but salmon and scallops would work as well. So would tasty-but-bloody-expensive monkfish, for those of you who don't have a tax return due any time soon.
- 6 cardamom pods (my new favourite thing), slightly crushed
just like the hopes of ever completing your tax return without sobbing.
- All the tasty veg you fancy (yes, all of it). Spinach works a treat. So do courgettes.
- Fry your onions in a large pan until they're softening, then add the spices, chillies and garlic.
- When everything is smelling excellent and definitely not burning because you got distracted by Twitter, throw in the tin of tomatoes. Leave this to simmer down so there's not much liquid.
- Now the part that will make your curry really rich - throw in the tin of coconut milk.
- Give everything a stir and add your fish.
- Turn onto a low heat, stirring occasionally - you don't want to break the fish up.
- After about 20 minutes, add the cardamom pods and the veg. And add more chilli if you fancy it.
- Cook until the veg has softened, add more spinach if you feel like because it cooks in a flash (I added nearly a whole bag, my festive husk of a body thanked me for it).
- Serve with a massive pile of rice and feel smug that despite the odds, you've remembered how to cook yourself a proper meal.