Malaysian seafood curry

British foodie Rick Stein loves Malaysia and its food. He’s come up with this surprisingly easy recipe for a coconut and seafood curry. Cor blimey!

What you need: 

400g monkfish fillets
250g prepared squid
12 peeled prawns
Lime juice
Vegetable oil
4 kaffir lime leaves
2 lemongrass stalks
120ml light chicken stock
300ml coconut milk
1 large diced tomato

For the curry paste:
1 tbsp coriander seeds
2 tsp cumin seeds
2 tsp fennel seeds
75g finely grated fresh coconut
75g roughly chopped shallots
6 chopped garlic cloves
6cm piece peeled and chopped galangal or ginger
1 tsp turmeric powder
3 lemongrass stalks, outer leaves discarded and the core roughly chopped
2 medium-hot red chillies, seeded and chopped 3 red bird’s eye chillies, chopped
1 tsp shrimp paste
1 tbsp palm sugar
1 tsp salt
Juice of half a lime
3 tbsp vegetable oil.

The work:
For the curry paste, put the coriander, cumin and fennel seeds into a spice grinder and grind to a powder. Tip into a food processor, add all the other ingredients and blend into a paste.
Cut up the fish and squid and put into a bowl with the peeled prawns and sprinkle with half tsp salt, some pepper and the lime juice. Mix well. Then add half the spice paste and rub it well all over the pieces of seafood.
Heat the oil in a wok. Add the remaining spice paste and fry gently for 2-3 minutes until it starts to smell fragrant.
Add the kaffir lime leaves, lemongrass and stock and simmer for 1 minute.
Add the pieces of fish to the pan and leave to cook for 1 minute, then turn over and cook for 1 minute.
Add the coconut milk to the pan, together with the squid, prawns and tomato and simmer for 2 minutes until all the seafood is cooked. Serve with steamed rice.