Smoked Cod and Prawn Curry

Thick creamy pumpkin based curry with seafood. This is best made the day before and served with long grain brown rice.
6 happy interns sampled this today.

Method

For Stock

Peel prawns and place all of the heads and shells into a large pot of boiling water with the curry leaves, sugar and salt. Bring to a boil and then simmer for 2 hours. Skim off any foam that rises to the surface. Drain and set aside.

For Curry
Heat some peanut oil in a large deep pot, fry the onions and garlic with the curry paste for about 5 minutes. Don't overburn but it does need a good cooking through, add in more oil if its sticking the bottom of the pan. Add in the chopped and peeled pumpkin and chopped coriander stalks and stir for a minute. Then pour in the coconut milk and stir. Pour in all the prawn stock and cook for about 15 minutes until the pumpkin becomes all soft and mashes in with the stock. Cook slowly for a further 20 mins. Add in the water chestnuts. You can now leave this to sit overnight in the fridge.

Slice up the smoked cod into bite sized pieces, place into the curry mix and cook on really low for 20 mins. Just before you are serving throw in the chopped bok choy, its nice for this to be crunchy so only just wilt it.

Heat some oil in a pan and quickly fry the prawns till just crispy. Serve over warm brown rice with the prawns on the top and some coriander leaves.

• Creamy Pumpkin Curry
• Meat
• Prawn Curry
• Smoked Cod Curry