Summary

Ingredients

• 300 g shrimp (s), lare, cleaned, fresh or frozen
• 800 g fish (mixed sea fish or fillet), cleaned, fresh or frozen
• 0.5 ½ lemon (n)
• 5 clove (s) garlic
• 1 onion (s)
• 2 bell pepper (s)
• 1 kg tomato (s), aromatic
• 4 tablespoon palm oil
• 1 can coconut cream, unsweetened
• 1 bunch coriander greens
• 1 tablespoon olives
• 6 tablespoon olive oil
• 300 g rice, parboiled
• salt
• 1 teaspoon sambal oelek

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Instructions

1. Clean the fish and remove the black part of the intestines from the shrimp. Put the fish and prawns in a bowl and mix with the juice of half a lemon, 4 crushed garlic cloves and a little salt and let it steep for at least 30 minutes.
2. Heat a large pan. Let 4 tablespoons of olive oil get hot in it and fry the fish and prawns on all sides. Then remove from the pan again and set aside.
3. Brown the onion in large slices in the remaining fat, add the paprika (cut into rings) and continue to cook. Add the chopped tomatoes, olives and 1 teaspoon salt. Let everything cook to a sauce for 15-20 minutes.
4. Mix in the palm oil, coconut cream and chopped coriander and stir well. Season to taste with salt and samal oil. Add the fish and prawns and let simmer on a low heat.
5. For the rice, first fry a crushed clove of garlic in 2 tablespoons of olive oil. Then add the dry rice and let it turn to glass. After a few minutes pour double the amount of hot water (600 ml), stir in 1 teaspoon salt, cover and cook over low heat for 25 minutes. Do not stir any more.