Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Melt the butter in a pan over a high heat and cook the onions and peppers for 5 minutes until softening and slightly caramelised. Add the garlic and cook for 1 minute.
Make the paste by whizzing all the ingredients in a food processor or high-powered blender to a smooth paste.
Turn down the heat to low, tip in the paste and cook for 10 minutes until thickened and slightly darkened, then pour in the stock and coconut milk.
Bring to the boil, then simmer gently for 15 minutes. Add the fish and prawns, and continue gently simmering for 6-7 minutes or until cooked through.
Stir in the coriander and lime juice, and season. Serve with rice and the toasted cassava flour on top for texture (known as farofa in Brazil).
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