20 mins preparation | serves 2
- 200g clams
- 1 small bunch fresh coriander
- 1 tbsp vegetable oil
- ½ tsp ground cumin
- 1 tsp ground turmeric
- 1 baby fennel bulb, thinly sliced
- 270ml coconut milk
- ¾ cup chicken stock or water
- 3 tsp fish sauce
- 2 tsp caster sugar
- 2 tsp lime juice
- 6 large uncooked prawns, peeled, leaving tails intact
- 250g firm white fish fillets, cut into 3cm pieces
- steamed jasmine rice, to serve
- 1 lime, cut into wedges
- warm flatbread, to serve
- Soak clams in a medium bowl of cold water for 3 minutes; drain. Trim roots from coriander, leaving 2cm of stem attached; wash well, then finely chop roots. Pick ¼ cup of coriander leaves. (Reserve rest of bunch for another recipe.)
- Heat oil in a large saucepan over medium heat. Cook spices, fennel and coriander root, stirring, for 4 minutes or until fragrant and lightly caramelised.
- Increase heat to high; add clams to pan, stir to combine, then cover with a lid. Cook for 2 minutes, shaking the pan occasionally, or until the clams open. Remove clams and set aside.
- Stir coconut milk and stock into pan; bring to the boil. Stir in fish sauce, sugar and lime juice. Add the remaining seafood; cook, stirring, for 2 minutes or until just cooked through. Return clams to pan.
- Spoon rice into bowls. Top with curry. Sprinkle with coriander leaves. Serve with lime wedges and bread.