I was in Boracay in the Philippines recently, which reignited my love of coconuts!
It made me think, I wonder if coconuts have any positive fertility power, and after some googling found that coconut oil is often recommended as a natural element for balancing your hormones.
Now I’m sure there are many things that can help to balance or imbalance your hormones, and this is not some miracle cure, but I really love all things coconut so am very happy to incorporate a bit of coconut oil!
In fact I’ve gone all out with the coconuts for this recipe, including coconut milk and dessicated coconut too. I even served mine in fresh coconuts (after drinking the juice of course), but that is completely optional – a bowl works just as well.
- 12 king prawns peeled with tails left on and de-veined
- 250g squid, cut into rings or however you prefer your squid
- 400g white fish, cut into 3 inch chunks
- 4 slices galangal
- 1 lemongrass stalk
- 4 kaffir lime leaves
- 120ml chicken stock
- 2tbsp tamarind paste mixed with 5 tbsp water
- 250ml coconut milk
- 1 large tomato, halved and then quartered
- 100g spinach
- 1.5 tbsp coconut oil
- Small bunch fresh coriander
- Squeeze lime juice
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 4 dried chillies
- 2-4 fresh red chillies
- Squeeze of lime juice
- 10 shallots
- 6 garlic cloves
- 1 tsp turmeric
- 1 tsp shrimp paste (wrap it in foil and dry roast in a pan before using)
- 2 tsp dried prawns (optional), soaked in a little water for 10 minutes to rehydrate them
- 2tbsp dessicated coconut
- 1 tbsp palm sugar
- 1 tsp sea salt
Serve with steamed rice topped with toasted dessicated coconut
First make the spice paste. Dry roast the coriander and cumin seeds in a pan for 2-3 minutes or until they start popping, then grind them in a pestle and mortar.
Roughly chop all the other paste ingredients and put in a food processor, then add the coriander and cumin seeds. Blitz to a paste – you might want to add a tablespoon or two of water if it needs it.
Add a tablespoon of the spice paste to the seafood and mix it in well with an extra squeeze of lime juice.
Heat the coconut oil in a large pan or wok over a medium heat. Fry the remaining spice paste for 2-3 minutes.
Bruise the lemongrass and galangal with the pestle and crush up the lime leaves in your hand. This is really important to release the flavours – smell the difference before and after! Add these to the pan with the stock and tamarind paste and simmer for a minute.
Add the fish pieces and tomato and cook for a minute.
Add the coconut milk with the squid, prawns and spinach and cook for another two minutes.
To finish, add lime juice and fresh coriander to taste and serve.