400 grams Ling (or any firm white fish), cut into pieces about 3 cm square
Coriander, roughly chopped (to garnish)
Mix the deveined and de-headed prawns in lemon juice and a pinch of salt, set aside to marinate.
In a heavy based fry pan, add desiccated coconut dry roast over low heat until coconut turns golden brown (about 1-2 mins).
Remove from heat, place in a bowl and leave to cool. Once cooled, add pepper, curry powder, turmeric, red chilli flakes and mix with 2 tablespoons of water. Set aside.
Heat oil in a frying pan over medium heat, add onion and sauté slowly until golden.
Add ginger and garlic to the onion, cook for a minute, stirring.
Add coconut mixture and mustard seeds and stir for 2 minutes. Add 3 tablespoons of water and the cardamom pods.
You are cooking out the spice mixture now - add a little salt at this point.
Keep stirring spices over a low heat until the water has reduced and the mix has thickened. Then add the coconut cream. Leave for a minute and then add the prawns and lemon juice, and fish pieces.
Stir gently and cook on a medium-low heat until the seafood is cooked through. This should only take a few minutes and you’ll know they're done when the fish and prawns are no longer translucent. Taste the sauce at this point and add more salt if it's needed. Remember the fish and prawns will keep cooking as they sit in the liquid once taken off the heat too.
Remove the cardamon pods from the curry before plating up. Serve with steamed rice and some chopped coriander to garnish. Enjoy!