30 December 2012,22:57 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour 15 minutes

Preparation Method :

  • Put the fish and prawns in a shallow non-metallic dish. Drizzle the lime juice over the top, season, then turn the seafood in the juice.
  • Cover and marinate in the fridge for 30 minutes.
  • Meanwhile, heat the oil in a large saucepan and add the onion.
  • Cook for about 10 minutes, or until softened, then add the garlic, capsicum and chilli and cook for a further 3 minutes, stirring now and then.
  • Score a cross in the base of each tomato. Soak in boiling water for 30 seconds, then plunge into cold water.
  • Drain and peel the skin away from the cross. Chop the tomatoes, discarding the cores.
  • Add the tomatoes to the pan and cook for 5 minutes, or until the mixture thickens.
  • Allow to cool a little, then tip the mixture into a food processor or blender and blend until smooth. Return the sauce to the pan.
  • Pour in the coconut milk and bring to a gentle simmer.
  • Lift the fish and prawns out of the marinating dish and add to the pan, leaving behind any remaining marinade.
  • Cook for 4 minutes, or until cooked. Season and sprinkle with coriander and lime zest.


  • 200 grams white fish steaks
  • 200 grams raw large prawns (shrimp), peeled and deveined
  • 2½ tablespoons lime juice
  • 2 tablespoons cooking oil
  • 1 large onion, finely chopped
  • 4 large garlic cloves, crushed
  • 1 large red capsicum (pepper), chopped
  • 1 habanero chilli, seeded and finely chopped
  • 500 grams ripe tomatoes
  • 300 ml coconut milk
  • Chopped coriander (cilantro) leaves, to garnish
  • Thin strips of lime zest, to garnish

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