If you cook poppadums in a frying pan , use two 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 peeled cooked prawns
- 4 tomatoes, peeled, deseeded and quartered
- Salt and pepper
- Whole prawns
- Coriander sprigs
1. Cut the fish into cubes.
2. Heat the oil in a frying pan, add the onions, garlic and pepper and fry until softened, but not browned.
3. Add the spices and flour and cook gently .
4. Gradually add the water, stirring all the time. Bring the mixture to the 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 coriander sprigs and serve at once with boiled rice and poppadums.