Half of one yellow pepper finely chopped
Thumb sized piece of fresh ginger finely sliced and chopped
One red chilli
Handful of baby plumb tomatoes chopped
Handful of Fresh coriander (cilantro) chopped
One stalk of lemon grass finely chopped and grated
Four spring onions, roughly chopped
Tablespoon of coriander seed, crushed
Tablespoon of cumin powder
Tablespoon of chopped Basil
One clove garlic, grated
Tablespoon of fish sauce
If you have it One Lime leaf
Alternatively, you can use a good quality curry paste that can be found in most supermarkets
Add all of the above to a hot pan with two tablespoons of good vegetable oil and stir to mix and until pepper and ginger are softened.
Add one 400 Ml can of good quality coconut milk and heat through .
Once the curry sauce begins to gently simmer, add the defrosted fish and prawns stir once, cover and leave to simmer for 20 minutes. (if you stir too much or leave to long the fish will break up and all you will get is a mushy curry sauce and not a nice chunky fish curry).
Serve and enjoy