<p>Full of color and flavor, this Southeast Asian seafood curry is an unexpected twist on a classic curry. Tamarind is a typical seasoning ingredient in fish curries because it delivers bright flavor. While sweeter, the tanginess of prunes can achieve a similar effect. For a variation, try soaking prunes in lime juice before adding them […]</p>
<p>Full of color and flavor, this Southeast Asian seafood curry is an unexpected twist on a classic curry. Tamarind is a typical seasoning ingredient in fish curries because it delivers bright flavor. While sweeter, the tanginess of prunes can achieve a similar effect. For a variation, try soaking prunes in lime juice before adding them […]</p>
Ingredients

    40 g / 1/3 cup unsweetened shredded coconut

    45 ml / 3 tablespoons water

    Zest of 1 lime

    30 ml / 2 tablesooons lime juice

    1 serrano or thai chile

    50 g / 1/4 cup minced red onion

    4 garlic cloves, minced

    1 1/2 teaspoons salt

    1 tablespoon coconut oil

    100 g diced yellow onion

    1 tablespoon Madras curry powder

    400 ml / 1 2/3 cups coconut milk

    400 g / 2 sweet potatoes, peeled and cubed

    200 g / 1 2/3 cup bell peppers (preferably a mix of red and orange), seeded and cut into even pieces

    100 g Diced Prunes

    500 g / 1.25 pounds boneless mild fish fillets, such as cod or rockfish

    150 g / 5 oz peeled and veined 16/20 shrimp

    40 g / 1 cup chopped cilantro

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Instructions

    To make the coconut seasoning, in a small bowl mix together the shredded coconut, water, lime zest, and lime juice in a bowl. Split the chile in half lengthwise and remove the seeds (or leave them for a spicier flavor). Chop finely. Mix the chile, red onion, and half of the minced garlic into the coconut mixture. Season with 1/2 teaspoon salt.

    Heat the coconut oil in the wok over medium heat. Fry the onion and remaining garlic until translucent, about 4 minutes. Stir in the curry powder and continue frying for 1 more minute. Stir in the coconut milk and bring to the boil. Add the sweet potato, peppers, prunes and 1 teaspoon salt and bring to the boil again. Cover and simmer over low heat for 10 minutes.

    Rinse the fish in cold water, pat dry and cut into 1-in [2- to 3-cm] pieces. Add the fish, cover the pan and cook for 5 minutes or until opaque. Add the prawns and simmer until cooked through, about 2 minutes.

    Serve with bowls of cilantro and coconut seasonings on the side.

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