SEAFOOD CURRY

SEAFOOD  CURRY:  

On the table in 45 min

                                                                  

INGREDIENTS:

2  medium (400g) squid hoods

30 (750g) medium uncooked prawns
500  g  firm  white fish fillets
1  tbsp  olive oil

1  large (200g) onion, sliced

2  large (600g) potatoes, chopped

1/3  cup (80ml) mild curry paste

1-1/2  cups (375ml) chicken stock

1  cup  (250ml) coconut cream

300  g  scallops

200  g sugar snap peas

1  tbsp  chopped fresh coriander leaves

METHOD:

• Cut squid hoods open, cut shallow diagonal slashes in criss- cross pattern on inside surface; cut into 1 X 6cm pieces. Shell and devein prawns, leaving tails intact. Cut fish into 4 cm pieces.
• Combine oil, onion and potato in large microwave-safe bowl; cook, uncovered, on HIGH (100%) 3 minutes. Add paste; cook, uncovered, on HIGH (100%) 2 minutes. Stir in stock; cook, uncovered, on HIGH (100%) 5 minutes.
• Add coconut cream and seafood; cook, uncovered, on HIGH (100%) about 12 minutes or until seafood is cooked through, stirring gently twice during cooking. Add peas; cook, uncovered, on HIGH (100%) 1 minute. Serve sprinkle with coriander.