Whiz the ingredients for the spice paste in a food processor, adding a little water to make a smooth paste. Toss the prawns and fish in half the paste and chill for 30 minutes.
Heat a pan with the oil, then add the remaining spice paste and cook out for two minutes. Add the pepper and cook until softened then add the seafood. Sauté briefly, then pour in the stock or coconut milk. Bring to the boil, then turn the heat down and simmer for five minutes or until the prawns are pink and the fish is just cooked.
Season with lime juice and salt before serving.
See more curry recipes