1 small red chilli diced (de-seed if you don't like it hot )
2 lemongrass stalks, split and bruise ( roll over)
1 heaped tablespoon of medium curry powder
1 heaped tablespoon CSR Muscovado sugar ( brown will do)
small bunch of coriander, stems finely chopped
400 g can coconut milk
450 g cod fillets, cut into pieces the size of a credit card ($7.50 at Aussie's)
220 grams whole green medium king prawns ($3.50 at Aussie's)
1 lime, halved
cooked rice to serve with
Heat the oil in a large lidded
Add the onion and allow to soften for about 5 minutes
Increase the heat a bit and add the ginger, garlic,shrimp paste, chilli and lemongrass, and cook for 2 mins.
Add the curry powder and sugar and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tablespoons water., then bring to a simmer.
Add the cod to the sauce, tuck the prawns in and squeeze over half a lime.
Place the lid on and simmer for about 5 minutes or until the cod is cooked and flaking,and the prawns are pink through.
Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter the coriander leaves and serve with rice.