Preparation

In a saucepan, heat a drizzle of olive oil and fry the prawns with the peel, when cooked, remove them and set aside.

In the remaining oil, sauté the diced fish together with the curry and the finely chopped chilli, season with salt and let the fish cook.

Add the coconut milk and cream and bring to a boil. Add the peeled shrimp and coriander, and adjust the seasoning.

Remove from heat when the sauce thickens slightly.

Serve the curry with white rice. Sprinkle with coriander.

Enjoy your food!

Ingredients

  • 1 or 2 fish fillets
  • 8 shrimp with shell
  • 100 ml of coconut milk
  • 100 ml of cream (sour cream)
  • 1 col. curry tea
  • 1 col. of coriander soup
  • 1 chilli
  • salt
  • olive oil