450g large green prawns, peeled but heads remain intact
500g firm white fish fillets, cut into 4cm pieces
150ml coconut milk
100ml Maxigenes Full Cream milk (premade)
1 red capsicum, thinly sliced
2 fresh red chillies, thinly sliced
3 tomatoes, deseeded and chopped
3 garlic clove, crushed
75ml lime juice
3 tbsp. coconut oil
4 spring onions, chopped
1 onion, cut into 1 cm pieces
2 tbsps. fresh coriander, chopped
steamed rice, to serve
Place the prawns in a bowl with 2 tbsp. of lime juice, 1 tsp. of salt and 1 tbsp. of the crushed garlic. Place in the fridge to chill for 1 hour.
Heat the oil in a saucepan over medium heat. Cook the spring onion and onion for 5 minutes, then add the capsicum, chilli and remaining garlic for about 3 minutes.
Pour in the tomatoes, milk and a pinch of salt. Bring to the boil and let it reduce for 10 minutes.
Add the fish and simmer for about 3 minutes. Then add the prawns, all the marinade and remaining lime juice.
Gently simmer until the prawns turn white, about 2-3 minutes.
Serve with fresh coriander and steamed rice.