Goan Prawn Curry

Goan Prawn Curry (serves 4)

450g peeled, cooked or raw king prawns

1 large onion, chopped

2 cloves garlic, finely chopped

1 chunk ginger, finely chopped

1 red chilli, deseeded and roughly chopped

4 large tomatoes, finely chopped (or whizzed in a food processor)

400ml coconut milk

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

half tsp turmeric

half tsp salt

half tsp black mustard seeds

juice of half a lemon

1 tbsp olive oil/coconut oil


Heat the oil/coconut oil in a large pan and add the mustard seeds, stir continuously until you hear the mustard seeds start to pop.  Add  the onion, garlic, chilli and ginger and fry until soft.

Add the cumin, coriander, paprika, turmeric and salt and stir well.

Add the tomatoes, coconut milk and lemon juice and bring to the boil, simmer gently for 15 mins.

Add the prawns to heat through if cooked, or cook for a few minutes until they turn pink if using raw prawns. 


Moroccan fish tagine with roasted peppers and potatoes

4 haddock steaks, or any thick white fish fillets (skinless and boneless)

20 small waxy new potatoes

3 tbsp olive oil

4 garlic cloves, thinly sliced

15 cherry tomatoes, halved

4 green peppers, roasted and skinned, seeded and sliced into strips

handful black, oily olives

100ml water

sea salt, black pepper


Charmoula marinade:

2 garlic cloves

1 level tsp sea salt

2 tsp freshly ground cumin

juice of 1 lemon

half tbsp red wine vinegar

1 tsp paprika

1 small bunch fresh coriander, roughly chopped

1 tbsp olive oil


To make the charmoula:

Pound the garlic and salt to a paste in a pestle and mortar, add the cumin, lemon juice, vinegar, paprika, coriander and oil.  Rub two thirds of the marinade into the fish and set aside in the fridge for 20 mins.


Boil the potatoes in salted water until just tender,  then drain. 


In a heavy pan saute the garlic in 2 tbsp of olive oil, add the tomatoes and cook for a couple of mins., add the peppers and remaining charmoula.


In a 25cm tagine or frying pan with a lid, spread the potatoes evenly over the bottom.  Scatter three quarters of the tomato mixture over the potatoes, then place the marinated fish on top.  Dab a little of the remaining tomato mix and a few olives on top of each piece of fish.  Add the water and drizzle on the last tbsp olive oil, put the lid on and steam over a high heat for 10 mins.