• 500g Barramundi, cut into 5cm chunks
• 250g peeled green prawns
• 2 dried chillies
• 2 tsp coriander seeds
• 1 tsp cumin seed
• 2 cardamom pods
• 1 tsp black peppercorns
• 1 tsp turmeric
• 1 tsp salt
• 3 tbsp peanut oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 3cm piece fresh ginger, finely chopped
400ml canned coconut milk
400ml canned diced tomatoes
chopped fresh coriander to garnish
1. place chillies, coriander, cumin, cardamom and peppercorns in a pan and stir on a high heat for 1 minute.
2. Crush the spices finely in a food processor and add in the turmeric and salt.
3. Place the fish and prawns into a bowl and rub with half the spices. Cover and leave aside.
4. Heat half the oil in a large pan and fry the onion gently for 10 minutes, until soft and golden.
5. Add in the garlic, ginger and remaining spices and stir-fry for 1 minute.
6. Make up the coconut milk with water to 500ml and add to the pain with the tomatoes. Cover and simmer for 15minutes.
7. Heat the remaining oil in a frying pan and fry the fish until golden brown.
8. Add in the fish and prawns to the sauce and simmer for 6 minutes.
9. Serve with white rice and finish off with coriander. Enjoy!