2 tbs olive oil
8 pcs tiger prawns
180gr white fish fillet cut into cubes
1 small onion cut into slices
1 small baby marrow chopped
2 cloves of garlic crushed
1 small bunch of lemongrass
2tbs Thai green curry paste
200ml coconut milk
1 coffee cup of milk
1 tbs sugar
Juice of 1 lime
Heat the oil and stir fry the onion and garlic until they are soft.
Add the Thai green curry paste and cook together.
Add the coconut milk, stock fish sauce, milk, sugar and lemongrass and bring to the boil for 5 minutes
Add the tiger prawns, fish fillet and baby marrow and cook for 5 to7 minutes until the fish fillet is cooked
Add lime juice
Serve with rice and deep fried Papadam
Recipe by Cesare and Anna from the House of Spices, Zanzibar.