- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 20 minutes
- Effort: medium
For the chilli paste
- 4 large dried chillies, finely chopped
- 2 medium chillies, finely chopped
- 1 large onion, finely chopped
- 4 cm piece galangal
- 3 cm piece fresh turmeric root
- 3 candlenuts, available from specialist Asian stores
- 1 sticks lemongrass, lightly bruised
For the fish and prawn curry
- 2 tbsp oil
- 1 small pineapple, cut into medium sized cubes
- 250 ml water
- 1 blocks coconut cream, cut into 6 pieces
- 300 g fish fillets, such as snapper
- 12 large raw prawns, peeled and veins removed
- 200 g tomatoes, quartered
- 2 spring onions, chopped
- 1 chilli, sliced
- boiled rice, to serve
Tips and Suggestions
Candlenuts are waxy nuts often used in Malaysian cookery as a thickener and for flavour. The nuts are usually ground before use and should never be eaten raw. Macadamia nuts or brazil nuts could be used instead.
1. To make the chilli paste; grind all the paste ingredients, except the lemon grass, in a pestle and mortar or in a food processor until smooth.
2. Heat the oil in a large pan and when hot add the chilli paste. Cook for a few minutes over a medium heat, until the paste releases its fragrance.
3. Add the lemon grass and continue cooking until the paste separates from the oil - this takes about 15 minutes.
4. Add the pineapple, water and creamed coconut pieces to the pan and bring to the boil.
5. When the mixture is boiling, put the fish fillets in the centre of the pan and the prawns round the sides.
6. Cover and cook over a medium heat for 10 minutes until the fish and prawns are cooked.
7. Remove the lemon grass and place the fish curry on heated serving plates.
8. Garnish with the tomatoes, spring onion and chilli.
9. Serve with boiled rice.
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