Cod and Prawn Curry

I found this recipe in monthly Pharmacy magazine. Available when you shop at your local pharmacy. I rarely take one with me. The recipe sounded nice as Coconut -Fish-Curry. I bought the veggies and the cod yesterday and since it is Good Friday today, no meat only fish should come to the table.

When I checked the rest of the ingredients, it sounded like a Thai style fish curry on the first glance. Reading it again and checking the flavour profile in my head, I thought: Wait a minute. There are some ingredients missing from the ingredients list. 

I added Kaffir lime leaves, garlic, fish sauce, fresh coriander and sugar. A Thai recipe without fish sauce is a no go. 

Recipe for 2:

300 g cod, 100 g cooked prawns

2 tbsp Thai red curry paste, pepper, 2 tbsp light soy sauce, 2 tbsp lime juice, 1 tbsp fish sauce, 1 tsp brown sugar, 1 stick lemongrass or dried lemongrass, 1 knob ginger, cloves of garlic, 1 red chili, 3 kaffir lime leaves, fresh coriander

80 g sugarsnap peas, 150 g bok choy, 200 ml coconut milk, 1 tbsp coconut oil, 1/2 ripe mango

Clean fish and prawns and marinate them in 1 tbsp lime juice and 2 tbsp soy sauce. Chop the veggies.

Heat up the coconut oil and add garlic, ginger, lime leaves, lemongrass and chili. Saute for 2 min, add curry paste and fry that off. Now in with the coconut milk and dissolve the paste.

Add veggies and seafood, add fish sauce, sugar and the rest of the lime juice. Add pepper and check if you need salt.

Cook for 4 min and serve with some rice noodles and fresh chopped coriander.