INGREDIENTS:

• Curry paste:
• 2 tomatoes, peeled, seeded and chopped
• 5 small red chillies, seeded and chopped
• 5 cloves garlic, chopped
• 2 stems lemon grass, sliced
• 15ml (1 tbsp) ground coriander
• 15ml (1 tbsp) dried shrimp
• 15ml (1 tbsp) ground almonds
• Pinch of ground nutmeg
• 5ml (1 tsp) turmeric
• 30ml (2 tbsp) tamarind paste, soaked in 60ml ( cup) boiling water for 10 minutes, then drained
• Curry:
• Juice and zest of 1 lime
• Salt and pepper, to taste
• 60ml ( cup) oil
• 2 onions, chopped
• 2 small red chillies, seeded and sliced
• 250g firm white fish, cubed
• 500g prawns, heads removed and deveined, skin on
• 250g calamari tubes, cut into rings
• 125ml ( cup) fish stock

METHOD:

The spice islands of Indonesia are known for their hot, spicy curries, which can be tempered with coconut milk.

Serves 4-6

For the paste, blend all the ingredients in a food processor. For the curry, mix together the lime juice and zest and season. Pour this over the fish and marinate for 15 minutes. Heat the oil in a pan and fry the onion, chilli and curry paste for 1-2 minutes till fragrant. Add the marinated fish and prawns and cook until the prawns turn pink. Add the calamari and cook for 1 minute. Add the stock and bring to the boil, reduce heat and simmer for about 5 minutes or until just cooked. Adjust seasoning and serve with rice.