- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 20 minutes plus 30 mins marinating
- Effort: easy
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ground cinnamon
- 4 large raw prawns, peeled with the heads left on
- 4 small red mullet fillets
- 2 tbsp groundnut oil
- 1 bunch of fresh coriander, including roots, finely chopped
- 1 thumb-sized piece of fresh ginger, finely chopped
- 1 tsp shrimp paste
- 3 clove garlic, finely chopped
- 1 fresh red chillies, finely chopped
- 1 fresh green chillies, finely chopped
- 200-300ml tinned coconut milk
- grated zest and juice and of 1 limes
- boiled or steamed white rice, flavoured with chopped coriander and lime juice, to serve
1. Grind the cumin seeds, coriander seeds and cinnamon together in a pestle and mortar.
2. Rub the spice mixture into the prawns and red mullet and leave for half an hour in the refrigerator.
3. Heat the oil in a large frying pan or wok until hot. Add in two-thirds of the chopped fresh coriander, ginger, shrimp paste, garlic and chilli. Stir-fry for 2-3 minutes.
4. Gently add in the red mullet.
5. Add in the coconut milk and the lime zest and juice and bring gently to the boil.
6. Cook for a further 7-8 minutes, adding the prawns after 2-3 minutes.
7. Remove the curry from direct heat, mix in the remaining fresh coriander and serve at once with plain boiled rice flavoured with chopped coriander and lime juice.
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