Curried corn with cod and king prawns

• corn cobs4
• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic clove↗1

  minced

• ginger↗1 thumb-sized piece of

  peeled and finely grated

• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• chili powder↗½ tsp tsp

  ½ tsp

• ground turmeric2 tsp tsp

  2 tsp

• coconut milk400ml can ml

  400ml can

• cherry tomatoes↗400g can g

  400g can

• cod fillet4

  fillet

• king prawns↗150g raw g

  150g raw

• coriandersmall handful of

  small handful of

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Boil the corn cobs in a pot of lightly salted water for 10 minutes. Drain and let cool slightly. Place the cobs upright on a board and cut the kernels off with a sharp knife, moving down the length of the cob.

2. 2

   Heat the olive oil in a large skillet over medium heat and sauté the onion with a pinch of salt for 10 minutes until golden and caramelized. Add the garlic, ginger, cumin, ground coriander, chili and turmeric and cook for another 2 minutes. Pour in the coconut milk and tomatoes, bring to a gentle boil. Place the cod fillets in a large baking dish or roasting pan, then pour the spicy coconut‑tomato mixture around the fish. Add the corn and prawns and bake for 18‑20 minutes. Sprinkle with fresh coriander and chili and serve with rice and lime wedges, which can be squeezed before eating.