Vietnamese Style Cod Prawn Coconut Curry

Ingredients

• 1 tablespoon rapeseed oil
• 2 garlic cloves, finely sliced
• 4 cm piece ginger, grated
• 2 shallots, finely sliced
• 2 tablespoons mild curry powder
• 1 tablespoon ground turmeric
• 1 bird's eye chili, finely sliced, plus extra to garnish (optional)
• 1 tablespoon tomato puree
• 400 ml reduced-fat coconut milk
• 200 ml stock (made using 1/2 reduced-salt chicken stock cube)
• 2 teaspoons soft dark brown sugar
• 1 stick lemongrass, bashed
• 2 bay leaves
• 1 tablespoon fish sauce
• 600 g cod, loin cut into bite-sized chunks
• 8 frozen indonesian tiger shrimp, defrosted, shells removed (leaving tails on)
• juice 1/2 lime, plus lime wedges to serve
• 300 g steamed jasmine rice plus coriander sprigs, to serve

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