500 grams Fresh tune fish cut into bite size
250 grams Shrimp peeled,leave the tail
500 ml Coconut cream
500 ml Medium thick coconut milk Mix 200 ml coconut cream with 300 ml water
4 pcs Tomatoes cut into quarters, then cut in 1,5 cm pieces
4 cloves Garlic sliced, finely
6 pcs Shallots sliced, finely
2 cm Galangal sliced, finely
1 stalk Lemon grass cut in 10 cm long pieces, bruised
2 pcs Kaffir / fragrant lime leaves
2 pcs Salam leaves
2 pcs Red Chilies seeded, finely sliced (optional)
1 pcs Onion cut into half, then cut in 1 cm wide
1/2 tsp. Salt to taste
1 pcs Lime Juice squeezed the juice
2 tbs. Coriander leaves chopped as a garnish
Bring medium thick coconut milk and tune fish to the boil; add galangal, garlic, shallots, fragrant lime leaves, and lemongrass and boil rapidly for several minutes.
Turn down the heat to low and add prawn, tomatoes, onion, chillies, salt and thick coconut milk. Simmer for another minute. Add lime juice(optional).
Served garnished with chopped Asian basilica leaves or coriander leaves.