The Herdsman : Inspiring Food




Serves 4-6 2 White onion, finely chopped 1 red chilli, finely chopped 1 tsp black mustard seeds 1 cup desiccated coconut 3 TBL Olive 4 bay leaves 2 cloves crushed garlic 1cm fresh ginger, peeled and crushed 4 chopped ripe tomatoes ¾ cup chicken stock 250gm large tiger prawns, peeled, then remove black vein 250gm white flesh fish, cubed ½ cup fresh coriander leaves for a garnish Serve with plain rice or rice noodles




For best results, use a non-stick pan or wok. Dry fry onion, chilli, mustard and coconut for 8 minutes or until the coconut turns golden brown. Put mixture into a food processor or blender and process until a thick paste then set aside. In the same pan, sautÈ bay leave in olive oil for 1 minute then add garlic and ginger until fragrant (2 minutes). Add coconut paste with garlic and ginger to reheat then chopped tomato and stock and simmer until thick. Stir in seafood until cooked, about 4 to 5 minutes or until the prawns turn pink. Season with sea-salt & pepper to taste and serve with boiled plain rice.