ingredients

240g of white fish with firm flesh (Lotte type)
Count 2 to 4 gambas per person
200g of onion
40g of red pepper
40g yellow bell pepper
12g of garlic
Fresh liquid cream
4 vanilla pods
3 red peppers
30g of curry powder
20g of sauce nuoc-mâm
400cc of coconut milk
400cc of vegetable broth or chicken
60g of strawberry jam Bonne Maman
60g of vegetable oil
Some fresh strawberries

Steps

Step 1

In a saucepan, sauté the fish pieces with the oil, then add the chopped garlic and onion until the fragrance comes out.

2nd step

Add the curry powder, brown, then add peppers cut in pieces and continue to cook.

Step 3

Add broth, coconut milk, jam, nuoc-mâm and salt and simmer over low heat for about 15 minutes.

Step 4

Add the prawns and continue to simmer until the fish is tender.

Step 5

Prepare the chutney by mixing: the minced onion very finely and then mixed with salt rice vinegar (or other sweet vinegar) a little strawberry jam.

Step 6

Cut the vanilla pods in half, extract the seeds and steep them in the liquid cream. Whip the cream to make it rise.

Step 7

Serve with chutney and whipped cream.