Curried corn with cod & prawns

cod corn on the cob prawns summer dishes sweetcorn

N/A

Source

Ingredients

4 corn cobs

1 tbsp olive oil

1 onion, finely sliced

1 garlic clove, crushed

1 thumb-sized piece of ginger, peeled and finely grated

1 tsp ground cumin

1 tsp ground coriander

½ tsp chilli powder

2 tsp ground turmeric

400ml can coconut milk

400g can cherry tomatoes

4 cod loin fillets

150g raw king prawns

small handful of coriander, sliced red chillies, cooked basmati rice and lime wedges, to serve

Method

Heat the oven to 200C/180C fan/gas 6. Cook the corn cobs in a pan of lightly salted boiling water for 10 mins. Drain and leave to cool slightly. Stand the cobs upright on a board and slice the kernels off using a sharp knife in a downward motion along the length of the cob.

Heat the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 10 mins until golden and caramelised. Add the garlic, ginger, cumin, ground coriander, chilli and turmeric, and cook for 2 mins more. Tip in the coconut milk and tomatoes, then bring to a simmer. Arrange the cod fillets in a large roasting tin or casserole, then pour the spiced coconut and tomato mixture around the fish. Add the corn and prawns, and bake for 18-20 mins. Scatter with with fresh coriander and chillies and serve with rice and lime wedges on the side for squeezing over.