Heat oil in a large flameproof casserole over medium heat. Add spring onion, capsicum and ginger. Sauté until softened, 5 minutes. Add curry powder, chilli flakes and allspice. Sauté 2 minutes. Stir in soy sauce, brown sugar, salt, coconut milk and tomato. Simmer gently, uncovered, for 15 minutes.
Add fish and prawns to mixture. Simmer gently, uncovered, just until fish is cooked through, 5 to 8 minutes. Add coriander and lime juice. Serve at once.
Wow! My husband is allergic to shellfish so I used only fish and I agree with Sally to double the ingredients and I also added some freshly chopped basil and flat leaf parsley before serving. My family loved it!! - 03 May 2011
This recipe is AMAZING. All of the flavours combine together to create an amazing flavour experience. My only suggestion is to double the recipe for 4 people as the amounts listed were only enough for 2. - 11 Dec 2009