Fish that’s easy to prepare: Coconut prawns and spiced tamarind with potatoes

This sweet and spicy recipe draws inspiration from south Indian cuisine. It can be served as a starter or with rice or bread.


Two large potatoes, approximately 500g each. Peel and chop into 1 cm-2 cm pieces

2 Tbsp Coconut Oil

Four cloves of garlic, thinly chopped

1 thinly sliced red chilli

1 tablespoon ground coriander

¼ tsp ground turmeric

Garam masala 1 teaspoon

200g cherry tomatoes, halved

15 curry leaves

100ml coconut milk

1 tablespoon tamarind paste

160g raw shelled prawns

One lemon, half

To serve: Chop roasted peanuts

Serve a small number of freshly picked coriander leaf leaves.

Sea salt and freshly ground black pepper

  • Pre-heat your oven to 200C/180C fan/gas 6. Toss the chopped potato, coconut oil and spices in a small roasting tray. Add 2 tablespoons of water. Salt and pepper to taste. Bake for about 15 minutes. Stir occasionally.
  • Take the baking tin out of the oven, and then add the cherry tomatoes, curry leafs and 2 additional tablespoons water. Then, return to the oven and bake for another 5 minutes. Next, stir in the coconut milk.
  • Continue roasting for 5 more minutes. Stir in the prawns, and then return the pan to the oven for an additional 3-5 minutes.
  • Add some lemon juice to the bowl and garnish with peanuts and coriander.

EXTRA WORKS WELL WITH firm white fish, such as pollock, haddock, monkfish or hake, cut into 2.5cm pieces.