Coconut seafood curry with broccolini rice

This simple seafood curry is a flash in the pan, but will fast become a family favourite.

Recipe «Coconut seafood curry with broccolini rice» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 200g jasmine rice, 75g chopped broccolini florets, 1 tbsp vegetable oil, 1 brown onion, halved, coarsely chopped, 1 x 250g jar tikka masala simmer sauce , 185ml light coconut cream, 3 white fish fillets , cut lengthways into 3cm thick slices, 8 green banana prawns, tails left intact, deveined .

Ingredients:

• 200g jasmine rice 
• 75g chopped broccolini florets 
• 1 tbsp vegetable oil 
• 1 brown onion, halved, coarsely chopped 
• 1 x 250g jar tikka masala simmer sauce 
• 185ml light coconut cream 
• 3 white fish fillets , cut lengthways into 3cm thick slices 
• 8 green banana prawns, tails left intact, deveined 

Instructions

1. Cook the rice in a large saucepan of boiling water, following packet directions or until tender. Add the broccolini florets to the rice 1 minute before the end of cooking. Drain well. Return to the pan and cover with a lid to keep warm.
2. Meanwhile, heat oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 4-5 minutes or until soft. Add the simmer sauce, coconut cream, fish and prawns and simmer, stirring occasionally, for 3-4 minutes or until the fish is just cooked through and prawns curl and change colour.
3. Spoon the broccolini rice among serving bowls and top with the seafood curry. Serve immediately.