Ingredients

• 1 regular onion - peeled and chopped
• 4 medium red chillies - chopped - I use fresno chillie. Use Thai chillies if you like it really hot
• 1 x 2cm piece of ginger - peeled and chopped finely (or replace with 2 tsp ginger paste)
• 2 cloves garlic - peeled and chopped finely
• 1 lemongrass stalk - outer leaves discarded, inner part chopped finely (you can replace this with a tsp of lemongrass paste)
• 1 heaped tbsp of fresh coriander stalks - you can use the leaves for garnish later
• 1.5 tsp turmeric
• 1 tsp tamarind paste
• 1/2 tsp cumin
• 1/2 tsp paprika
• 3 tbsp olive oil
• 200 g rice/vermicelli noodles - (or 300g-400g of ready cooked vermicelli)
• 2 cod or haddock fillets (weighing approx 140g/5oz each) - or any firm fleshed white fish, skin removed
• 12-16 king prawns - peeled and deveined
• 200 g beansprouts - (mung bean sprouts)
• 1 tsp fish sauce
• 200 ml full fat coconut milk
• 200 ml chicken/seafood/veg stock - use bouillon for gluten free
• 1 tsp rice wine vinegar
• 1 tsp caster sugar
• 1 red chilli - chopped finely
• 1 finger sized piece of cucumber - chopped finely
• 1/4 of a small red onion - peeled and chopped finely
• Small handful of chopped coriander