4 tbsp vegetable oil

1 red and green bell pepper, cut in rings

1 large onion,cut into rings

1 large chilli peppers  (optional),seeded and cut into rings

2 cloves garlic,chopped

1 tbsp tomato paste

6 scallions,finely sliced

2 1/2lb firm white fish fillets such as red snapper or monkfish cut into slices

12 large raw prawns shelved and deveined

1 2/3 cups coconut milk

2 tbsp palm oil

salt and ground black pepper

coriander sprigs, to garnish

1. Heat the oil in a deep frying pan or shallow pan and fry the red and green peppers and onion for 3-4 minutes. Add the red chilli(if using) and garlic, and fry for another minute.

2. Add the tomatoes, tomato puree and scallions to the pan. Season with salt and black pepper. Lower the heat, cover the pan, and gently cook, stirring frequently, for 5 minutes.

3.Add the fish fillets to the mixture. Cook for 2 minutes, then add the prawns, and cook for a further 2 minutes,stirring occasionally.

4. Finally, add the milk and palm oil to the pan, turn up the heat a little and let it bubble for one minute. Remove from the heat, garnish with coriander sprigs, and serve with white rice.

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