Vietnamese-Style Cod, Prawn & Coconut Curry - cooking recipe

Ingredients

1 tablespoon rapeseed oil
2 garlic cloves, finely sliced
4 cm piece ginger, grated
2 shallots, finely sliced
2 tablespoons mild curry powder
1 tablespoon ground turmeric
1 bird's eye chili, finely sliced, plus extra to garnish (optional)
1 tablespoon tomato puree
400 ml reduced-fat coconut milk
200 ml stock (made using 1/2 reduced-salt chicken stock cube)
2 teaspoons soft dark brown sugar
1 stick lemongrass, bashed
2 bay leaves
1 tablespoon fish sauce
600 g cod, loin cut into bite-sized chunks
8 frozen indonesian tiger shrimp, defrosted, shells removed (leaving tails on)
juice 1/2 lime, plus lime wedges to serve
300 g steamed jasmine rice plus coriander sprigs, to serve

Preparation

Put the oil in a large pan over a high heat. Add the garlic, ginger and shallot and fry for 30secs-1 min until just starting to turn golden brown. Add the curry powder, turmeric and chilli, and stir-fry for 30 secs.
Add the tomato puree, coconut milk, stock, sugar, lemongrass, bay leaves, and fish sauce. Bring to the boil, then simmer until thickened.
Add the cod and prawns, and bring back to the boil. Cover and simmer for 5 mins, until the cod is cooked through and the prawns are pink. Stir in the lime juice, garnish with coriander and chillies, if using, and serve with rice.