Created by ImPat on September 21, 2015
Step 1: Cut fish into 2.5cm x 2.5cm cubes, peel and devein the prawns.
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.
Step 3: Add the tomato and sweet potato and stir well.
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.
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.
Step 6: Sprinkle with fresh coriander and serve with slices of lime and some steamed rice.