You can use frozen monkfish and prawns, allowing them to defrost first.

To prepare coriander roots for use in the curry paste, remove all the fibrous small brown off-shoots from the main root by scraping with a teaspoon.

Please refer to The Basic Cookbook for the Chicken stock paste recipe.

To make your own Chicken stock paste, please refer to the recipe on Cookidoo®.

In steps 2 and 3, the onions can be sautéed for up to 15 minutes to increase caramelisation. Brown residue may stick to the base of the mixing bowl. Scraping as indicated at the end of steps 2 and 3 will allow the residue to dissolve in step 4.