If you cook poppadums in a frying pan , use 2 fish slices to prevent them from curling up as they cook.
- 450 g white fish fillets, for example , haddock , coley or whiting , skinned
- 1-2 tbsp oil
- 2 onions, finely chopped
- 2 cloves garlic, crushed
- 1 green pepper, deseeded and diced
- 2 tbsp curry powder
- 2 tsp chili powder
- 25 g plain flour
- 600 ml hot water
- 100 g cooked mussels
- 100 g peeled cooked prawns
- 4 tomatoes , peeled , deseeded and quartered
- salt and pepper
- whole prawns
- coriander sprigs
1. Cut the fish into cubes. Heat the oil in a frying pan , add the onions , garlic and pepper and fry until softened, but not browned.
2. Add the spices and flour and cook gently.
3. Gradually add the water, stirring all the time.
4. Bring the mixture to boil , reduce the heat and simmer gently , then add the white fish and cook for 15 minutes.
5. Add the mussels , prawns and tomatoes, season to taste and continue cooking for a further 5-10 minutes.
6. Garnish with whole prawns and coriander sprigs and serve at once with boiled rice and poppadums.