1 flameproof casserole dish
1 chopping board
Peel and cut the onions into wedges.
Sauté the onions with the peas and curry powder in olive oil in a flameproof casserole dish.
Add the prawns and scallops, pour in the fish stock and coconut cream and cook for 5 minutes over low heat.
Season with salt and pepper.
Add the coarsely crushed peanuts and sprigs of parsley.
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