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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 to the curry.
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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.
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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