Malaysian Fish Curry - cooking recipe

Ingredients

Spice Paste
3 shallots, quartered
50 g piece galangal, quartered
1/2 teaspoon ground turmeric
1 teaspoon fennel seed
1 teaspoon ground coriander
1/4 cup madras curry paste
2 tablespoons lime juice
2 garlic cloves, quartered
2 red Thai chile, quartered
2 teaspoons sugar
Fish
2 tablespoons oil
250 ml coconut milk
400 ml coconut cream
4 white fish fillets, I used halibut but any is fine
16 medium green prawns, I allow for 4 per person
2 tablespoons desiccated coconut
4 fresh kaffir lime leaves, sliced thinly (optional)

Preparation

Blend or process all the spice ingredients to form a smooth paste.
Heat half the oil in a large frying pan, cook paste stirring over a medium heat until fragrant, add coconut milk and cream, bring to the boil, reduce to a simmer and simmer about 15 Minutes until curry sauce thickens slightly.
Heat remaining oil in a large frying pan, cook prawns and fish, about 10 minutes or until cooked as desired, times will vary depending on thickness of fillet.
To serve: Pour some curry sauce into a bowl, arrange fish and prawns on top, drizzle some more sauce over the top of the fish, sprinkle with coconut and lime leaves.
Serve with Jasmine rice or for lower carb version cauliflower.