I absolutely love food and for me there’s nothing more satisfying than cooking a delicious meal for friends, family, and sometimes even guests at Rocacorba Cycling. Seeing people’s expressions as they tuck into a delicious meal brings me joy.

For me one of the things I enjoy most about cooking, is experimenting with flavours from different parts of the world. At the moment I’m really enjoying Indian and Thai flavours, and during the Coronavirus lockdown I’ve had more time than usual to experiment with new combinations.

I would like to share with you my recipe for my favourite dish at the moment; it is a colourful hake and prawn one-pot infused with a combination of Indian and Thai inspired flavours. The great thing about this dish is that it is super quick and easy to make, and is absolutely bursting with flavour.

Prep Time: 15 mins

Cook Time: 15 mins

Serves 4… or in the case of Carl and I, maybe only 2 ;-)

INGREDIENTS:

1 tbsp olive oil

1 onion, finely chopped

thumb-sized piece of ginger, finely grated

3 garlic cloves, crushed

1 anchovy fillet, finely chopped and mashed

1 small red chilli, shredded (deseeded if you don’t like it too hot)

rind of 1 lemon, finely grated

1 heaped tbsp medium curry powder

1 heaped tbsp muscovado sugar (or any brown sugar will do)

small bunch coriander, stems finely chopped

400g can coconut milk

450g skinless hake fillets, cut into generous rectangles

220g pack frozen raw whole prawns

1 lime, halved

cooked rice, to serve

METHOD

1. Heat the oil in a crockpot or lidded frying pan, then soften the onion for 5mins. Stir in the ginger, garlic, anchovy, chilli, and lemon rind, and cook for 2mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt, add the coriander stems, coconut milk and a little water, then bring to a simmer.

2. Add the fish and prawns to the sauce, then squeeze over half the lime. Pop on the lid and simmer for about 5 mins or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning and add the remainder of the lime juice if you like. Scatter over the coriander leaves and serve with rice.