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Tomato-and-yoghurt fish curry with green beans and Indian fried bread

Name: Tandoori prawn skewers with radish-and-cucumber salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: For the tandoori basting sauce: ,lime, juiced 1,garlic, grated 4cloves,garam masala 2T,yellow curry paste 3T,olive oil 4T,fresh ginger, peeled and grated 1 x 2–3 cm piece,sea salt and freshly ground black pepper, to taste ,For the prawns: ,extra-large black tiger prawns 500 g,Woolworths fresh butter rotis, toasted, for serving 4,limes, cut into wedges 2,For the radish-and-cucumber salsa, mix: ,radishes, grated 5,baby cucumbers, grated 5,Woolworths double-cream yoghurt ½cup,lime, zested and juiced 1,salt, to taste

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour

Ingredients

1 T cumin seeds
1 T coriander seeds
2 star anise
½ cinnamon stick
2 T ghee
2 x 400 g cans cherry tomatoes
5 sprigs fresh curry leaves
3 T tomato paste
1 clove garlic, crushed
2 t sugar
½ t salt
1 cup full-cream yoghurt
2 x 450 g hake fillets, cubed
350 g green beans, blanched
red onion, sliced, for serving
Rosa tomatoes, halved, for serving
fresh coriander, for serving
red chilli, sliced, for serving

For the fried bread:

240 g wholewheat flour
1–2 t salt
1 1/3 cups water
2 cups ghee
black onions seeds, for sprinkling

Method

Dry fry the spices for 1–2 minutes in a hot pan until fragrant, then grind using a mortar and pestle or spice grinder.

Melt the ghee in a large saucepan, then add the ground spices and fry for 5 minutes over a low heat, taking care not to burn them.

Add the cherry tomatoes, curry leaves, tomato paste, garlic, sugar, salt and 1 cup water. Reduce the heat and simmer for 30–40 minutes. If the sauce gets too thick, add more water.

To make the fried bread, combine the flour and salt, then gradually add the water and mix to form a dough. Once all water is added, tip out onto a flour-dusted surface and knead for 5–10 minutes. Set aside for 30 minutes.

Melt the ghee in a pan. Roll out the dough into flat, round discs no bigger than 10 cm in diameter and fry in batches in the ghee until crispy and golden. Drain on kitchen paper and sprinkle with black onion seeds. These breads are great for mopping up the sauce.

Stir the yoghurt into the curry sauce and simmer for a further 5–10 minutes and season to taste. Add the hake and poach for 10 minutes. Serve hot with the green beans, red onion, tomatoes and fried bread, garnished with coriander and chilli.

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Ingredients

Method