Fish, Samphire and Mango Curry
1 tbsp groundnut or rapeseed oil
1 onion, finely chopped
A thumb size of ginger, grated
1 large red chilli or 2 birds eye chillies, deseeded and finely sliced
1 tsp cumin, coriander and turmeric
1 tbsp yellow mustard seeds
1 400ml tin of coconut milk
2 fillets of firm fish, cubed (I used salmon but the usual suspects, cod and haddock, would do)
A couple of handfuls of prepared prawns
A couple of handfuls of samphire
1 mango, skinned and flesh pureed
1 tbsp nam pla fish sauce or soy sauce
Juice of 1 lime
1 - Heat the oil in a large pan. Add the onion, ginger and chillies. Cook, stirring, for 5 minutes.
2 - Add the spices and mustard seeds and cook for a further 2-3 minutes until the seeds begin to pop and the spices become fragrant.
3 - Add the coconut milk, bring to the boil then simmer for 10 minutes.
4 - Blanch the samphire for 2 minutes then drain and cool.
5 - Add the fish and prawns and simmer for 5 minutes. Finally stir in the mango, samphire, fish sauce and lime juice. Heat through and taste for seasoning. You may want to add more fish sauce, soy and lime juice. You want it sweet, sour and salty.
6 - Serve with fresh coriander and your rice of choice.
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