Ingredients
Spice mix
Method
Main
1.For spice mix, dry-roast ingredients in a small frying pan until fragrant (1 minute). Transfer chillies to a mortar and pestle and finely crush, return to ground spices and set aside.
2.Heat 2 tbsp oil in a large saucepan over medium heat, add onion and stir occasionally until just tender (2-3 minutes). Add ginger, garlic, star anise and spice mix and stir occasionally until fragrant (1 minute). Add tomato, stir occasionally until liquid evaporates (1-2 minutes), add coconut cream, stock and chilli, season to taste with sea salt and simmer to develop flavours (8-10 minutes). Add vinegar and sugar, then fish and prawns and simmer gently until just cooked through (2-3 minutes).
3.While fish cooks, heat remaining oil in a small saucepan over medium-high heat, add curry leaves and mustard seeds, stir until fragrant and beginning to pop (30 seconds), then add to curry.
4.Serve curry hot with rice and coriander.