If you have read any of my previous
recipes, you will notice that there is a common theme with the spices I use. I seem to always gravitate towards the flavours of cumin, coriander, paprika and chilli - sometimes used together, sometimes separately (see my recipes for
Prawn Biryani,
Chicken Koftas,
Fish Tacos,
Lentil Burgers and
Chickpea, Coconut & Vegetable Curry Recipe, to name a few!).
It is this flavour combination which has once again come together in this "one-pot" recipe - where cumin, coriander, chilli and sweet paprika all combine in a spicy, tasty sauce. We add just 1/2 teaspoon of chilli powder, however, if you like it
super hot then feel free to slip when you add the chilli.
Enjoy!
Ingredients: (Serves 4)
1 Tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely diced
1.5 teaspoons sweet paprika
1.5 teaspoons cumin
1.5 teaspoons ground coriander
1/2 teaspoon chilli powder
1/4 cup sultanas
2 carrots, sliced and quartered
700g jar of passata
4 frozen Basa fish fillets, thawed and chopped (or another firm fish)
200g shelled green prawns, heads and tails removed (optional)
1 cup fresh parsley, chopped
What To Do:
Step 1: Heat oil in a large pot and add the onion and garlic. Cook for 5 minutes until soft.
Step 2: Add the sweet paprika, cumin, coriander and chilli powder and stir for 1 minute.
Step 3: Stir in the sultanas, carrots, passata and 1 cup of water. Bring to the boil and simmer for 10 minutes, covered, to cook the carrots.
Step 4: Add the seafood and return the lid. Simmer for 5 minutes, or until the fish is cooked.
Step 5: Serve over rice, spaghetti or pasta with chopped parsley on top for extra flavour (don't omit the parsley, it is a delicious part of the meal).
Add the ingredients, then simmer...
...then serve! Sit back and enjoy dinner - with only one saucy pot to clean afterwards!
