Carribean curry

Ingredients:

Serves: 4
2 teaspoons olive oil
6 thin spring onions, finely chopped
1 medium yellow capsicum, seeded and coarsely chopped
1 tablespoon finely chopped, peeled fresh ginger
1½ teaspoons curry powder
¼ teaspoon chilli flakes, or to taste
¼ teaspoon ground allspice
2 tablespoons salt-reduced soy sauce
1½ tablespoons brown sugar
¼ teaspoon salt
1 can (400 ml) reduced-fat coconut milk
3 roma tomatoes, quartered lengthways and seeded
250 g swordfish or blue eye cod steaks, skin removed, cut into 5 cm chunks
250 g medium prawns, peeled and deveined
2 tablespoons chopped coriander
1 tablespoon freshly squeezed lime juice

Preparation method :

Prep:30  mins | Cook:30  mins
1.Heat oil in a large flameproof casserole over medium heat. Add spring onion, capsicum and ginger.
 Sauté until softened, 5 minutes. Add curry powder, chilli flakes and allspice. Sauté 2 minutes.
 Stir in soy sauce, brown sugar, salt, coconut milk and tomato. Simmer gently, uncovered, for 15 minutes.
2.Add fish and prawns to mixture. Simmer gently, uncovered, just until fish is cooked through,
5 to 8 minutes. Add coriander and lime juice. Serve at once.