Ingredients (serves 2)
■ 1tbsp coconut oil
■ 1tsp mustard seeds
■ 1tsp cumin seeds
■ 3cm piece of fresh root ginger,
peeled and chopped
■ 2 garlic cloves, peeled and sliced
■ 1 red pepper, deseeded and sliced
■ 1 large carrot, peeled and cut into batons
■ 2 stalks of celery, cut into batons
■ 1 courgette, cut into batons
■ 1tsp fish sauce
■ 1tsp soy sauce
■ 150ml coconut milk
■ 125g king prawns
■ 250g salmon fillet, cut into large chunks
■ 1tbsp flaked almonds
■ Handful of parsley leaves
METHOD
1. Melt the coconut oil in a wok or large frying pan.
2. Cook the mustard and cumin seeds until they start to ‘pop’, then stir in the ginger, garlic, pepper, carrot, celery and courgette and stir-fry for one minute.
3. Add the fish and soy sauces with 1tbsp water, bring to a simmer, cover the pan and cook for four to five minutes, until the vegetables start to soften.
4. Pour in the coconut cream, bring to a simmer and stir in the king prawns and salmon. Continue to stir-fry until the salmon is cooked through.
5. Stir in the flaked almonds and parsley leaves and serve.
