South American Prawn Casserole
- 3 Tbsps Oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 green chili peppers (deseeded and sliced)
- 2 tsps paprika
- 4 cups canned tomatoes
- 1 can Coconut milk
- 1 ⅔ cups white fish fillets (cut into large chunks)
- 1 ⅔ cups shrimp (peeled)
- fresh Lime juice
- 2 scallions (sliced)
- 2 Tbsps chopped, fresh cilantro
1 Pot, 1 Small pot, 1 Casserole dish, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Whisk, 1 Melon baller
Heat the oil in a large pan and gently cook the onion until soft but not brown. Add the garlic, green chilli peppers and paprika and cook for 2 minutes.
Add the tomatoes and coconut milk, bring to a boil then season with salt and pepper and simmer for 15 minutes, stirring from time to time.
Add the fish and the shrimps, simmer very gently for 10 minutes then add the lime juice. Check the seasoning and serve with the scallions and chopped cilantro scattered over.