Ingredients

• 1 tbsp olive oil
• 5 garlic cloves, thinly sliced
• 1 onion, finely chopped
• 2 red peppers, finely chopped
• 1½ tsp paprika
• 1½ tsp ground cumin
• 1½ tsp chilli flakes
• 2 tbsp tomato puree
• ½ tbsp fish sauce
• 400ml/14fl oz fish stock
• 400ml tin coconut milk
• 650g haddock or cod, cut into 2cm/¾in pieces
• 180g tiger prawns
• 1 lime, juice only
• 10g/⅓oz fresh coriander, finely chopped
• salt
• cooked rice, to serve

Method

• Add 1 tablespoon of the olive oil to a large sauté pan on a medium-high heat, add the garlic cloves and as soon as they start to colour add the onion and peppers.
• Add 1 teaspoon of the paprika, 1 teaspoon of the cumin and the chilli flakes. Mix well and cook until the veg starts to soften.
• Add the tomato puree, fish stock and coconut milk. Leave to simmer, stirring occasionally for about half an hour until it’s reduced by half.
• Place the fish in a mixing bowl with the remaining ½ tsp cumin and paprika, ½  teaspoon of salt and the lime juice. Mix well and set aside for 5 minutes.
• Add the fish to the pan of sauce, and cook with a lid on for 5 minutes.
• Stir in the raw prawns and cook until pink and just cooked through
• Sprinkle with the coriander and serve on hot rice.