Ingredients

• 1 tbsp vegetable oil
• 1 onion
• roughly chopped
• 2 garlic cloves
• finely chopped
• 1 anchovy fillet
• 2 sticks lemongrass
• finely shredded
• 2 lime leaves
• 5cm/2in fresh ginger
• peeled and grated
• 2 aubergines
• diced
• bunch fresh coriander
• leaves separated
• stalks finely sliced
• 400ml tin coconut milk
• Thai fish sauce
• to taste
• 250g/9oz baby spinach
• handful Thai basil
• 150g/5½oz butter
• 150ml/5fl oz light fish stock
• 8 raw prawns
• peeled
• shells reserved
• 1 large trout
• filleted
• boneless
• bunch chives
• finely chopped
• squeeze lime

Directions

• heat the oil in a saucepan over a medium heat. Cook the onions and garlic for 10 minutes or until soft. Stir in the anchovy and cook until dissolved. Add the lemon grass
• lime leaves and ginger and cook for 1 minute. Add the aubergines
• coriander stalks
• coconut milk and fish sauce to taste. Simmer for 20 minutes.
• Meanwhile
• melt the butter in a large saucepan placed over a medium heat. Stir in the stock and prawn shells and bring to a simmer. Turn the heat to its lowest setting and place the fish fillets into the liquid
• skin side up. Cook gently for 4-8 minutes. Add the prawns and cook for another 4 minutes or until pink and cooked through.
• Stir in the spinach
• coriander and basil leaves through the curry
• reserving a little to garnish.
• To serve
• divide coconut broth between two large shallow bowls
• scatter over the chives
• prawns and break over the poached trout. Garnish with more coriander and basil leaves and a squeeze lime.