INGREDIENTS
Seafood
225g or ½ lb cod, or any other firm, white fish
225g or ½ lb cooked prawns (shrimp)
6 crab sticks, halved lengthways
1 tbsp lemon juice
1 tsp ground coriander
1 tsp chilli powder
1 tsp salt
1 tsp ground cumin
4 tbsp cornflower (cornstarch)
150 ml or ¼ pint or 2/3 cup corn oil

Vegetables
150 ml or ¼ pint or 2/3 cup corn oil
2 medium onions, chopped
1 tsp onion seeds
1/2 medium cauliflower, cut into florets (flowerets)
115g / 4oz French (green) beans, cut into 2½cm / 1in lengths
175g / 6oz / 1 cup sweetcorn (corn kernels)
1 tsp shredded ginger
1 tsp chilli powder
1 tsp salt
4 fresh green chillies, sliced
2 tbsp chopped fresh coriander (cilantro)
lime slices

1. Skin the fish and cut into small cubes. Put into a medium mixing bowl with the prawns (shrimps) and crab sticks, and put to one side.

2. Turn up the heat and add the cauliflower, carrots, potatoes and peas. Stir-fry quickly until browned, then remove from the pan with a slotted spoon and drain on kitchen paper (paper towels).

3. Add the onions to the oil left in the karahi and fry over a medium heat until golden brown.

4. While the onions are cooking, mix together the tomato puree (paste), chilli powder, ground coriander, ginger, garlic, salt and lemon juice and pour the paste onto the onions.

5. Add the prawns (shrimp) and stir-fry over a low heat for about 5 minutes or until they are heated through.

6. Add the fried vegetables to the pan and mix together well

7. Add the fresh coriander (cilantro) and red chilli and pour over the cream. Bring to the boil and serve immediately.