- Cook the rice noodles in boiling water for 4–5 minutes until soft, or as directed on the packet. Drain in a colander and drizzle with the oil to prevent the noodles from sticking. Cover and leave to one side.
- Meanwhile, to make the curry paste, peel the ginger, then remove the tough outer leaves from the lemongrass and cut off the ends of the stalks. Peel the garlic. Put all the curry paste ingredients into a mini food processor, and blend into a smooth paste, adding a little water if necessary.
- Heat a large wok over a medium heat and add the curry paste. Stir-fry for
30 seconds, or until fragrant. Pour in the coconut cream and fish sauce for the seafood curry, squeeze in the juice from the lime and mix everything together really well. Bring the amok sauce to the boil while you prepare the fish.
- Chop the haddock into bite-sized pieces. Chuck them into the hot amok sauce and add the mixed seafood. Gently mix everything together, reduce the heat to low and simmer gently for 5–6 minutes, stirring occasionally, until the fish starts to flake and the seafood is cooked through.
- While the Amok cooks, roughly tear the coriander. Serve the curry with the rice noodles, topped with the coriander.
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For the rice noodles
100g/3½oz medium rice noodles
1 tbsp groundnut oil
For the Amok curry paste
1cm/½in piece fresh root ginger
2 lemongrass stalks
3 garlic cloves
½ tsp turmeric
2 dried red chillies
½ tsp freshly ground black pepper
½ tsp sugar
30g/1oz/scant ¼ cup peanuts
2 tbsp groundnut oil
For the seafood curry
250ml/9fl oz/1 cup coconut cream
1 tbsp fish sauce
2 haddock fillets (about 150g/5½oz each)
115g/4oz prepared raw mixed seafood, such as mussels, king prawns and squid rings
1 small handful of coriander leaves