Dr Joanna McMillan's Seafood Curry

Ingredients

• 3 large Tomatoes, quartered
• 3 cloves garlic, peeled
• 30g fresh ginger, peeled
• 2 tsp turmeric
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp ground cardamom
• 1 fresh green chilli (remove the seeds if you like less heat)
• 1 brown onion, peeled and diced
• 1 green capsicum, cored and diced
• 2 cups (240g) green beans, topped, tailed & halved
• Juice of a lime
• 1 bunch pak or bok choy, roughly chopped
• Handful fresh coriander, leaves picked
• 1 fresh red chilli, sliced to garnish (optional)
• 300g firm white fish fillets, cut into large chunks e.g. ling, cod or perch
• 12 green prawns, peeled with tails intact
• 3/4 cup uncooked brown rice or 2 cups (335g) packet pre-cooked brown rice
• 2 tb Cobram Estate Classic Extra Virgin olive oil
• 1/2 cup coconut milk
• 1 cup fish or crab stock

Method

1. If using uncooked brown rice, put that on to cook now. Place the rice in a small saucepan with three times the amount of water to rice. Bring to the boil and then reduce the heat to simmer with the lid on. Most brown rice varieties will cook in 35-45 minutes. Alternatively you can do this in a rice cooker for perfect results without having to watch the pot.
2. Put the tomatoes, garlic, ginger, turmeric, cumin seeds, coriander seeds, ground cardamom and green chilli into a blender and blitz until smooth.
3. Heat the extra virgin olive oil in a large saucepan and sauté over a moderate heat for 4-5 minutes until translucent but not browned. Add the capsicum and sauté for a further 2 minutes until softened.
4. Add the tomato spice mixture to the pan and simmer, stirring occasionally for 10 minutes. Add the stock and coconut milk, cover and simmer for a further 15 minutes.
5. Add the fish, prawns, green beans and pak choy to the pan, stir gently to combine and simmer for 5 minutes until the seafood is just cooked.
6. If using packet pre-cooked rice heat it now in the microwave.
7. Serve the seafood curry in bowls with the brown rice, drizzle with lime juice and scatter with fresh sliced red chilli and fresh coriander (optional).

With special thanks to our friend Dr. Joanna McMillan