Ingredients
- 2 tablespoons oil (vegetable oil)
- 600 grams gemfish (any firm flesh white fish such as monkfish, snapper etc.)
- 300 grams uncooked green prawns
- 150 grams squid (rings)
- 1 yellow onion (chopped)
- 1 tablespoon ginger (finely chopped)
- 2 garlic cloves (finely chopped)
- 1/2 chili pepper (finely chopped I used a habanero)
- 1 tablespoon lemon grass (white part finely chopped)
- 2 tablespoon curry powder (I used Hot Madras)
- Cumin powder, 1 pinch
- Turmeric powder, 1 pinch
- 1 kaffir lime leaf
- 1 lime (juice of)
- 1 lime (cut into wedges for garnish)
- 1 tomato (large chopped)
- 1 cup chopped sweet potato (cut into 2cm x 2cm cubes)
- 400 ml coconut milk
- Salt (to taste)
- Pepper (to taste)
- Coriander (1/2 bunch, leaves picked to garnish)
How to Make
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Step 1: Cut fish into 2.5cm x 2.5cm cubes, peel and devein the prawns.
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Step 2: Heat oil in a large saucepan or wok and fry onions and garlic for 1 to 2 minutes until translucent and soft and then add the curry powder, cumin, turmeric, lemon grass and the kaffir lime leaf.
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Step 3: Add the tomato and sweet potato and stir well.
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Step 4: Pour in the coconut milk and lime juice, bring to the boil and reduce the heat and cook for about 8 minutes and season to taste.
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Step 5: Now add the pieces of fish and stir gently and simmer for about 3 to 4 minutes and then add the prawns and the squid rings and stir gently and simmer for a further 2 to 3 minutes over a very low heat.
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Step 6: Sprinkle with fresh coriander and serve with slices of lime and some steamed rice.
We hope you enjoy this recipe!
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