Spiced lamb meatballs, roast apricots & fregula
Make the most of late-summer apricots in our moreish spiced lamb meatball casserole, baked with juicy roast apricots and fregula or giant couscous
Curried corn with cod & prawns
Serves 4
Easy
Prep:
Cook:
Enjoy spiced sweetcorn with cod fillets and king prawns in this superb summer dish. Serve with basmati rice and lime wedges for an easy family supper
Skip to ingredients
- 4 corn cobs
- 1 tbsp olive oil
- 1 onionfinely sliced
- 1 garlic clovecrushed
- 1 thumb-sized piece of gingerpeeled 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 loinfillets
- 150g raw king prawns
- small handful of coriandersliced red chillies, cooked basmati rice and lime wedges, to serve
Nutrition: Per serving
- kcal480
- fat23g
- saturates16g
- carbs22g
- sugars11g
- fibre9ghigh
- protein41g
- salt0.7g
Method
step 1
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.
step 2
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.
