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13 December 2012,03:59 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Grind the garlic, ginger, leek and chilies to a coarse paste in a food processor. Add a little vegetable oil if the mixture is too dry and process the mixture again.
  • In a large frying pan, heat the vegetable oil with the paste until it is well blended. Take care not to overheat the mixture.
  • Stir in the ground coriander, fennel seeds, mustard and coconut milk. Gently bring the mixture to the boil and then lower the heat and simmer, uncovered for about 5-7 minutes.
  • Add the fish chunks. Simmer for at least 2-3 minutes, then fold in the prawns and cook until the prawns turn a bright orange / pink color.
  • Season with salt, bend in the fresh coriander and serve hot. Garnish with the fresh green chilies.


  • 3 garlic cloves
  • 2 in piece fresh root ginger
  • 1 large leek, roughly chopped
  • 4 fresh green chilies
  • 70 ml IDHAYAM sesame oil
  • 1 tablespoon ground coriander
  • ½ teaspoon fennel seeds
  • 1 tablespoon crushed yellow mustard seeds
  • 200 ml thick coconut milk
  • 250  grams monkfish fillets or huss , cut into thick chunks
  • 250 grams king prawns (jumbo shrimp), peeled and devined, with tails intact
  • Salt to taste
  • 125 grams fresh coriander (cilantro), chopped
  • 2 fresh green chilies, to garnish

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