For this spicy fish stew I’ve chosen to serve the coconut cream on the side rather than cooking it into the dish, as I find the coconut cream can diffuse the flavours
Heat the olive oil in a large heavy-based frying pan over medium heat and add the cumin, turmeric, white pepper, leek and garlic. Stir until the spices are fragrant and the leek is soft and golden.
Add the chilli, fresh and tinned tomatoes, brown sugar, capsicum, rice and
Divide the fish stew among four warmed bowls. Scatter with coriander sprigs and serve with the lime wedges. Serve the coconut cream on the side, to drizzle over the top.
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