A SPICY, TASTY FEAST OF FISH, PRAWNS & SQUID

INGREDIENTS

3 garlic cloves, crushed 1 teaspoon sugar 1/2 teaspoon chilli powder 1/2 teaspoon ground turmeric 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 500g skinless nannygai fillets, cut into 2.5cm pieces 250g green medium prawns, peeled, deveined 250g 1cm-thick calamari slices 80ml (1/3 cup) sunflower oil 1 brown onion, thinly sliced 1 teaspoon finely grated ginger 1 large green chilli, thinly sliced 1 x 400ml can coconut milk 125ml (1/2 cup) vegetable liquid stock 2 teaspoons fresh lime juice Fresh coriander sprigs, to serve

COCONUT SAMBAL: 45g (1/2 cup) coarsely grated fresh coconut 1 large green chilli, deseeded, finely chopped 2 tablespoons chopped coriander 1 tablespoon fresh lemon juice 1 tablespoon Greek-style yoghurt 1 teaspoon finely grated ginger

METHOD

Combine the garlic, sugar, chilli powder, turmeric, salt and cinnamon in a bowl. Add fish, prawns and calamari and stir to coat. Cover with plastic wrap and place in the fridge for 1 hour.

Step 2:

To make the coconut sambal, combine the coconut, chilli, coriander, lemon juice, yoghurt and ginger in a bowl. Season with salt. Cover and place in the fridge to chill.

Step 3:

Heat half the oil in a wok or large non-stick frying pan over medium-high heat. Add one-third of seafood mixture and cook, turning, for 1-2 minutes or until browned. Use a slotted spoon to transfer to a plate. Repeat, in 2 more batches, with remaining oil and seafood mixture, reserving excess marinade.

Step 4

Reduce heat to low. Add the onion, ginger, fresh chilli and reserved marinade and cook, stirring, for 10-15 minutes or until onion is soft. Stir in the coconut milk and stock. Increase heat to medium. Bring to the boil. Reduce heat to low and simmer for 20 minutes.

Step 5

Separate calamari from seafood mixture, then add fish and prawns to the pan and simmer, stirring occasionally, for 2-3 minutes. Add the calamari and cook for 2 minutes or until cooked through. Stir in the lime juice. Transfer to a serving dish and top with coriander. Serve with the coconut sambal.