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Number of serving: 6
Preparing time: 30 minutes
Cooking time: 40 minutes
Ingredient A
1 piece grated fresh ginger (size 5cm / 2 inch)
3 tablespoons thinly chopped lemon grass (white part only)
3 small red chilies, thinly chopped
2 onions, chopped
Ingredient B
3 cups (750 ml / 24 fl oz) fish stock
3 cups (750 ml / 24 fl oz) water
4 kaffir lime leaves, thinly shredded
1 cup (160 g/5 1/4 oz) chopped fresh pineapple
1 tablespoon tamarind concentrate
1 tablespoon grated palm sugar or soft brown sugar
2 tablespoons lime juice
1 tablespoon fish sauce
Ingredient C
500 g / 1 lb firm white fish fillets, cut to bite size cube
500 g / l lb raw prawns, peel and devein
1 tablespoon oil
4 tomatoes, peeled, seeded and chopped
2 tablespoons fresh coriander leaves, chopped
Method:
Heat the oil in a large pan; put in Ingredient A and stir over
medium heat for 5 minutes or until the onion is golden. Put in the
tomatoes to the pan and continue to stir for 3 minutes. Stir in the
Ingredient B, cover, bring to the boil, reduce heat and simmer for 15
minutes. Put in the fish fillets, prawns and coriander to the pan, and
simmer for 10 minutes or until the seafood is tender. Ready to serve.
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