2 cloves garlic, chopped
2 long green chillies, deseeded and chopped
½ teaspoon each ground turmeric, cloves and cinnamon
1 tablespoon tamarind puree
500g firm white fish fillets, cut into large pieces, like basa
350g raw green prawn cutlets, tails intact
270ml can coconut cream
2 tablespoons chopped coriander
Process garlic, chillies, spices, tamarind puree and 1/3 cup rice bran oil in a small food processor until smooth. Transfer into a large shallow ceramic dish, add fish and prawns, turning to coat. Cover and chill for 30 min.
Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Cook the fish for 1 min each side, transfer to a plate, then cook prawns for 30 sec each side.
Add any remaining marinade to the prawns along with the coconut cream, stir well to combine and season with salt. Return fish to pan, turning to coat in sauce. Bring to a simmer and cook for 3-5 min or until fish is cooked through and sauce has thickened. Stir through coriander and serve immediately with steamed basmati rice and beans.