Spicy Curried Cod and Prawn Balls, Raita and Naan

This sort of food is swiftly becoming my favourite! Bit of a chilli kick to it and using loads of fresh produce, herbs and spices. I wanted this recipe to pack a bit of a kick so if you want you can cut back a bit on the chilli. This recipe will feed 4 people.

You will need.

For the Prawn and Cod Balls:

12 Large Raw King Prawns

300g Good Quality Skinless Cod

2 Cloves of Garlic

1/2 Inch Grated Ginger

1 1/2 Red Chillies

1 Banana Shallot

1 Level tbs of Chopped Coriander (use the stalks)

2 tsp Curry powder of your choice

1 tbs Plain Flour

1/2 Beaten Egg

Salt and Pepper

Seasoned Cornflour (used to coat the balls before frying) Add a pinch of Cumin and Coriander and some salt.

1. Ok are you ready for this…. Put it all in a blender and blitz until well blended but not totally smooth. You will need to take out the mixture and place in a bowl covered with cling-film and then pop in the fridge for a minimum of 30 minutes to allow the flavours to develop.

For the Curry Sauce:

As the fish-balls marinade you can prepare and cook your sauce.

1 Large Onion

3 Cloves of Garlic

1 tbs Chopped Coriander Stalks

2 Red Chillies

1 Inch Ginger (grated)

1 tbs Tomato Puree

1 Tin Chopped Tomatoes

1/2 tsp Tumeric

1 tsp Whole Cumin Seeds

3 tsp Curry Powder (recipe on blog or just choose your own)

Salt and Pepper

1 tbs Light soy

100ml Coconut Cream

1. In your blender add the onion, garlic, chillies, coriander and ginger and blend until a rough paste.

2. In a frying pan add a little sunflower or vegetable oil and once hot add the whole cumin seeds and toast of for about a minute then add in the onion mix. Once the onions have softened but not coloured add in the tomato puree, stir then add your curry spices. Cook for another minute to cook the rawness off the spices before adding in the tinned tomatoes and soy sauce. Cook for about 10-15 minutes before adding in the coconut cream.

2. Stir in the coconut cream then pour all of the sauce in the the blender and whiz up until smooth. Place back in the pan and add in a couple of knobs of cold butter and stir. Keep warm until the cod and prawn balls are cooked.

To cook the Cod and Prawn Balls.

1. Pre-heat a deep fat frier to 170 degrees or a deep chip pan to a moderate heat.

2. Take the prawn and cod mixture then roll in the cornflour, cumin and coriander. Carefully drop them in to the oild and cook for 3-4 minutes or until golden. Take them out and drain on kitchen paper.

To assemble the dish:

Toast off mini Naan bread in a dry pan for a minute per side. Make a quick Raita 4 tbs Greek yoghurt, 1 tsp Mint Sauce, 1 tbs diced cucumber and 1 tbs lemon juice. Using a peeler cut ribbons of cucumber. Roll the balls in the curry. Place the naan on a plate and too with the balls, cucumber, raita and some fresh coriander.

Enjoy!