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Ingredients
  • 50g unsalted butter
  • 250g onions (about 2), sliced
  • 250g red peppers (about 2), thickly sliced
  • 1 green pepper, thickly sliced
  • 4 garlic cloves, sliced
  • 400ml fish stock
  • 400g tin coconut milk
  • 500g white fish (such as cod, haddock or coley)
  • 250g king prawns
  • a small bunch coriander, torn
  • 1 lime, juiced
  • cooked rice, to serve
  • 8tbsp cassava flour, toasted in a dry pan (optional)
  • subheading: SPICE PASTE:
  • 250g tomatoes, chopped
  • 1 tsp whole black peppercorns
  • 1 tsp ground turmeric
  • 80g ginger, chopped
  • 4 Malagueta or bird’s-eye chillies
  • 80ml dende oil
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