SPICED SEAFOOD COCONUT CURRY

PREP + COOK TIME 20 MINUTES SERVES 2

200g vongole (clams)

1 small bunch fresh coriander 1 tablespoon vegetable oil

½ teaspoon ground cumin

1 teaspoon ground turmeric

1 baby fennel bulb (130g), sliced thinly 270ml can coconut milk

¾ cup (180ml) chicken stock or water 3 teaspoons fish sauce

2 teaspoons caster sugar

2 teaspoons lime juice

6 large uncooked prawns, peeled,

leaving tails intact

250g firm white fish fillets,

cut into 3cm pieces steamed jasmine rice, to serve

1 lime, cut into wedges warm flatbread, to serve

1 Soak vongole in a medium bowl of cold water for 3 minutes; drain. Trim roots from coriander leaving

2cm of stem attached; wash well, then chop finely. Pick ¼ cup of coriander leaves. (Reserve rest of bunch for another recipe.)

2 Heat oil in a large saucepan over medium heat. Cook spices, fennel and coriander root, stirring, for 4 minutes or until fragrant and lightly caramelised. 3 Increase heat to high; add vongole to pan, stir to combine, then cover with a lid. Cook for 2 minutes, shaking the pan occasionally, or until the vongole open. Remove vongole and set aside.

4 Stir coconut milk and stock into pan; bring to the boil. Stir in fish sauce, sugar and juice. Add the remaining seafood; cook, stirring, for 2 minutes or until just cooked through. Return vongole to pan.

5 Spoon rice into bowls. Top with curry. Sprinkle with coriander leaves. Serve with lime wedges and bread.