Serve Justine Schofield’s fish curry with slices of lime and steamed rice.
Cut the fish into 2.5 cm x 2.5 cm cubes. Peel and devein the prawns.
Heat the oil in a large saucepan or wok. Fry onions and garlic for 1 minute until translucent and soft, then add the curry powder, cumin, turmeric, lemon grass and the kaffir lime leaf.
Add the tomato and sweet potato and stir well. Pour in the coconut milk and lime juice, bring to the boil and reduce the heat. Cook for about 8 minutes and season to taste.
Now add the pieces of fish and prawns and stir gently. Cook for a further 6-8 minutes over a very low heat. Sprinkle with fresh coriander, and serve with slices of lime and some steamed rice.
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