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This sensational seafood soup is exploding with flavours of coconut milk, coriander, lemon, garam masala, ginger and more!
Heat the oil in a saucepan over a medium heat, add the Keen's curry powder, mustard seeds, curry leaves, cumin and garam masala. Cook stirring for 1-2 minutes until aromatic.
Add the onion, garlic, ginger and chilli; cook stirring for another 2-3 minutes until softened.
Pour in the stock and add the rice, bring to the boil and reduce heat to a simmer cook for 15 minutes.
Add the coconut milk and cook for a further 10 minutes.
Add the fish and prawns, and cook for 4-5 minutes or until the fish and prawns are cooked through.
Stir through lemon juice and coriander, season to taste with salt and pepper.
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