For this fish curry recipe, you will need:

3 tilapia fillets (or other firm flesh white fish), cut into 1.5 inch chunks
12 scallops
1.5 tsp hot red chili powder
1 tsp turmeric
1 tsp cayenne pepper
1.5 tsp garam masala
2 tsp sugar
1 tsp chopped garlic
1 tbsp chopped ginger
1 tbsp chopped green / spring onions
2 tbsp chopped fresh coriander
1 tsp salt
1 tsp fish sauce
1 cup chicken stock
4 tbsp oil
2 tbsp butter
juice of 1 lemon
1/2 onion, chopped
2 tbsp chopped chilis
2 tbsp tomato puree
1 heaped tbsp chopped fresh or frozen lime leaves
1 cup water

(serves 4)

Heat the oil and fry the chopped onion, chilis, garlic and ginger gently for 2 minutes. Turn up the heat. Add the fish and scallops and stir fry for about 2 minutes (the fish/scallops do not have to be cooked through at this stage). Remove from pan and set aside. Mix together all the dry ingredients and fry in the butter for 1-2 minutes without burning. Add the chicken stock, tomato puree, water, lemon juice and fish sauce, cover and simmer for 5 minutes. Return the fish to this sauce, add the lime leaves, bring back to boil, cover and simmer over low-medium heat until just cooked through. Sprinkle the coriander and green / spring onion on top and serve with Thai fragrant rice.