Shellfish curry

Method

Heat coconut oil in a large, heavy-bottomed pot and sauté the onions, garlic, ginger and chilli peppers until fragrant and softened, approximately 5 minutes. Add the curry powder and turmeric, stirring constantly for 1-2 minutes to bloom the spices. Add the chopped tomatoes and cook for another 3 minutes, then pour in the coconut milk and fish stock, bringing the mixture to a gentle simmer. Add the octopus and squid, which require longer cooking, and simmer for 20 minutes until tender. Finally, add the prawns and cook for a further 3-4 minutes until they turn pink and are just cooked through. Season with lime juice, salt and pepper to taste, then finish with fresh coriander. Serve immediately with rice or roti.