Ingredients
- CURRY PASTE
- 2 tomatoes, peeled, seeded and roughly chopped
- 5 small red chillies, seeded and chopped
- 5 garlic cloves, chopped
- 2 lemongrass stems (white part only), sliced
- 1 tablespoon coriander seeds, dry-roasted and ground
- 1 teaspoon shrimp powder, dry-roasted
- 1 tablespoon ground almonds
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground turmeric
- 3 tablespoons tamarind purée
- 1 tablespoon lime juice
- 250 g (9 oz) swordfish, cut into 3 cm (1 1/4 inch) cubes
- 60 ml (2 fl oz/1/4 cup) oil
- 2 red onions, chopped
- 2 small red chillies, seeded and sliced
- 400 g (14 oz) raw prawns (shrimp), peeled and deveined, leaving the tails intact
- 250 g (9 oz) squid tubes, cut into 1 cm (1/2 inch) rings
- 125 ml (4 fl oz/1/2 cup) fish stock
- Thai basil leaves, shredded, to garnish
Method
1. To make the curry paste, place all the ingredients in a blender or food processor, and blend to a thick paste.
2. Place the lime juice in a bowl and season with salt and freshly ground black pepper. Add the swordfish, toss to coat well and leave to marinate for 20 minutes.
3. Heat the oil in a saucepan or wok, add the onion, sliced red chilli and curry paste, and cook, stirring occasionally, over low heat for 10 minutes, or until fragrant.
4. Add the swordfish and prawns, and stir to coat in the curry paste mixture. Cook for 3 minutes, or until the prawns just turn pink, then add the squid and cook for 1 minute.
5. Add the stock and bring to the boil, then reduce the heat and simmer for 2 minutes, or until the seafood is cooked and tender. Season to taste with salt and freshly ground black pepper. Garnish with the shredded Thai basil leaves and serve.
