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1
Marinade the fish steaks in the juice of 2 limes, chopped garlic, chopped coriander and salt and pepper for about an hour at room temperature or overnight in a fridge.
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2
Put half of the olive and palm oils into a large saucepan and fry 1 of the red onions for about 10 minutes until softened and caramelised.
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3
Add half of the tomatoes and peppers and cook for a few minutes, until softened.
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4
Stir in the tomato puree and then add half of the coconut milk.
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5
Allow to simmer gently for 10 minutes.
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6
Season well then blitz to a thick puree in a food processor or blender.
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7
Sprinkle the seasoned flour on a tray and pat the fish steaks in it on both sides.
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8
Bring the remaining oils to a high heat and add the fish steaks to the pan.
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9
Fry for about 3 minutes on each side, until golden brown.
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10
Remove the fish from the pan and the remaining onions, tomatoes and peppers.
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11
Cook for about 5 minutes over a high heat.
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12
Pour the blitzed mixture back into the pan and add the remaining coconut milk.
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13
Simmer and season again.
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14
Place the fish steaks back into the pan, submerging them in the liquid.
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15
Cover with a lid a leave for about 3 minutes.
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16
Add the prawns to the pan and cook for 3-5 minutes until they turn pink.
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17
Finish with a splash more lime juice, chopped coriander and seasoning if necessary.
