- 70 ml vegetable oil
- 1 onion, thinly sliced
- 30 gm ginger, finely grated
- 3 garlic cloves, finely chopped
- 2 star anise
- 2 vine-ripened tomatoes, coarsely chopped
- 400 ml coconut cream
- 200 ml fish stock or chicken stock
- 2 long green chillies, split lengthways
- 2 tbsp white vinegar
- 1 tbsp caster sugar
- 500 gm firm white skinless fish fillets, such as blue-eye trevalla, cut into 4cm pieces
- 12 uncooked prawns, cleaned, tails intact
- 8 fresh curry leaves
- 1 tsp brown mustard seeds
- To serve: steamed jasmine rice and coriander sprigs
- 6 small dried red chillies
- 1 tbsp ground coriander
- 2 tsp ground cumin
- ½ tsp ground cloves
- 1For spice mix, dry-roast ingredients in a small frying pan until fragrant (1 minute). Transfer chillies to a mortar and pestle and finely crush, return to ground spices and set aside.
- 2Heat 2 tbsp oil in a large saucepan over medium heat, add onion and stir occasionally until just tender (2-3 minutes). Add ginger, garlic, star anise and spice mix and stir occasionally until fragrant (1 minute). Add tomato, stir occasionally until liquid evaporates (1-2 minutes), add coconut cream, stock and chilli, season to taste with sea salt and simmer to develop flavours (8-10 minutes). Add vinegar and sugar, then fish and prawns and simmer gently until just cooked through (2-3 minutes).
- 3While fish cooks, heat remaining oil in a small saucepan over medium-high heat, add curry leaves and mustard seeds, stir until fragrant and beginning to pop (30 seconds), then add to curry.
- 4Serve curry hot with rice and coriander.
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