Ingredients:

  • 600g firm white fish (Cod, Monkfish, or Hake), cut into 2-inch chunks
  • 200g raw king prawns, peeled and deveined
  • 1 tbsp neutral oil (Grapeseed or Coconut oil)
  • 1 white onion, finely minced
  • 2 cloves garlic, microplaned
  • 1 tbsp fresh ginger, grated
  • 1.5 tbsp mild yellow curry powder
  • 400ml full-fat coconut milk, unsweetened
  • 150ml vegetable or fish stock
  • 1 unit lime, juiced
  • 1 tsp fish sauce
  • 2 carrots, sliced into thin rounds
  • 1 small leek, white part only, sliced into ribbons
  • 0.25 tsp sea salt
  • 0.25 tsp white pepper
  • 1 tbsp fresh cilantro for garnish
  • 1 small red chili, sliced for garnish

Instructions:

  1. Heat the oil in a deep sauté pan over medium heat. Add the minced onion and sliced leeks, cooking until translucent, approximately 5 minutes until translucent and soft but not browned.
  2. Stir in the garlic, ginger, and curry powder. Toast the spices for 60 seconds until fragrant and the oil takes on a golden hue.
  3. Pour in the coconut milk and stock. Add the carrot rounds. Bring the mixture to a gentle simmer and cook for 5 minutes to allow flavors to meld and carrots to soften.
  4. Season the fish chunks with salt and pepper. Nestle the fish and prawns into the liquid. Cover the pan and poach gently for 6-8 minutes until the fish is opaque and prawns are pink.
  5. Finish by stirring in the lime juice and fish sauce. Garnish with fresh cilantro and sliced red chili before serving.