Smart Seafood Recipes from Countdown

Tarakihi with prawnsand curry sauceIngredients• 1 clove garlic, finely chopped• 4 Tbsp oil (divided measure)• 1 Tbsp mild curry powder• ¼ cup chicken or fish stock• ¼ cup coconut cream• 4 Tarakihi fillets• 4 Tbsp flour mixedwith ¼ tsp salt• 8 raw prawn cutlets• 2 Tbsp coriander, chopped• Salt and pepper to season• Rice to serveMethodIn a small saucepan, fry the garlic in 1 Tbsp of oil for about 30 seconds, then addthe curry powder, fry for a few seconds then add the stock and coconut cream.Simmer for 5 minutes then set aside.Lightly coat the Tarakihi fillets in flour and then fry for about 4 minutes on each side in theremaining oil. If the pan is too small to cook all the fillets at once, cook the fillets in batchesand keep the cooked fillets warm in a 140°C oven while you cook the second batch. Add theprawns when you turn the last batch of fish to cook on the second side.Put the Tarakihi on warmed plates and add the coconut cream to the pan with the prawns,add the chopped coriander and season. Spoon the sauce over the fish. Serve with rice.Smart TipFish continues to cook once removed from the heat. To avoid overcooking transfer the fishto a plate as soon as the flesh turns white.