This from the pages of Gourmet Traveler Magazine
70 ml vegetable oil
1 onion, thinly sliced
30 gm ginger, finely grated
3 garlic cloves, finely chopped
2 star anise
2 vine-ripened tomatoes, coarsely chopped
400 ml coconut cream
200 ml fish stock or chicken stock
2 long green chillies, split lengthways
2 tbsp white vinegar
1 tbsp caster sugar
500 gm firm white skinless fish fillets, such as blue-eye trevalla, cut into 4cm pieces
12 uncooked prawns, cleaned, tails intact
8 fresh curry leaves
1 tsp brown mustard seeds
To serve:steamed jasmine rice and coriander sprigs
6 small dried red chillies
1 tbsp ground coriander
2 tsp ground cumin
½ tsp ground cloves
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.
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).
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.
Serve curry hot with rice and coriander.