Thai Fish Curry

For 2:
  • 1 haddock fillet
  • Large handful of king prawns
  • Large handful of sugar snaps
  • 2 spring onions
  • 1 red pepper
  • 200g basmati rice
  • 2 tbsp soft cheese
  • Skimmed milk
  • Fresh coriander and a few lime wedges to serve
For the curry paste:
  • 2 garlic cloves
  • 1 tsp lemongrass
  • 1 tsp cumin
  • Half tsp coriander seeds
  • 1 tbsp chopped onion
  • Juice and zest of half a lime
  • Bit of fresh ginger
  • Some fresh coriander
  • Pinch of salt
  • Couple of green chillies (optional - I can't handle them personally!)

  1. Bring the rice to the boil, then cover and leave to simmer for 20 minutes.
  2. Whizz the curry paste ingredients together in a food processor.
  3. Add the paste to a pan on low heat. Pour in the milk and cheese,milk and mix gently until the cheese has melted.
  4. Tip in the haddock and prawns and cook for a few minutes. Add the pepper, sugar snaps and spring onions.
  5. Serve with the steamed rice, garnishing  with some fresh coriander and a couple of lime wedges.