Serves 4-8.
Ingredients:
- 800g firm white fish fillets
- 200g prawns
- 20g butter
- 20g fresh ginger
- 20cl fish stock
- 20cl coconut milk
- 10cl fresh cream
- 2 T olive oil
- 1 T curry
- 2 cloves of garlic
- 1 apple, peeled, cored and grated
- fresh coriander to taste
- salt and pepper to taste
Method:
Peel and chop the onions, garlic and ginger. Fry them in the butter and 1 T of the oil for about 5 minutes.
Sprinkle in the curry and stir for an extra 2 minutes.
Add the fish stock, cream, coconut milk, grated apple, salt and pepper.
Cook uncovered for 10 minutes, then blend the sauce until smooth and then reheat.
Wash and drain the fillets. Cut them into 2cm thick slices.
Prepare the prawns and fry them with the remaining oil.
Once pink, add the prawns to the sauce, then fry the fish in the left over oil.
Drain the fish slices, add salt and pepper, then add them to the sauce as well. Stir.
Simmer uncovered for 5 minutes.
Sprinkle with chopped up coriander.
Serve with rice and chutney.
