5 shallots
5 cloves of garlic
Red 2-3 peppers (seeded if you prefer)
2 cm piece fresh ginger, Pele
3 tbsp. vegetable oil
a teaspoon of paprika
800g fresh tomatoes, chopped
100ml of fish or vegetable broth
cilantro fresh 30g
1 lemon, cut into wedges, to serve
Mix turmeric, fish sauce and a splash of water to make a paste. Coat the fish and shrimp with it and set aside on a plate for 15-20 minutes to marinate.
Meanwhile, place the shallots, garlic, chilli and ginger in a food processor or a blender and blitz together to form a paste.
Heat the oil in a deep - or stir-fry pan and fry the dough for 2-3 minutes until softened and fragrant smell. Add the paprika and cook for an additional minute. Add the chopped tomatoes and FRY for 5-6 minutes until tender.
Pour in the broth and bring to a boil.
Stir the shrimp and cook for two minutes, then add the fish. Cover and simmer gently for about five minutes, or until shrimp are pink and opaque and the fish is just cooked. Book some cilantro for garnish and coarsely chop the rest.
Stir gently into the curry and season to taste with extra fish sauce and lime juice. Serve with rice steamed, garnished with the reserved cilantro.
' Action' by Alison Oakervee (Books of Kyle, ￡25), published next Thursday, is available for pre-order from Telegraph books (0844 871 1514) for ￡23 more 1.35 p ￡& p
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