Heat the oil in a frying pan and sauté the garlic and chili. Sprinkle curry on top. Add fish and crab tails and steam for three to four minutes until soft. Stir gently so that the fillets do not fall apart. Mix in scallions and toss well, season with salt and sugar. Deglaze with coconut milk, cover and gently toss for a few min.
Finally, carefully fold in the freshly finely chopped culinary herbs, seasoning with a tiny bit of juice from a lemon, perhaps with a tiny bit of salt.
It goes very well with basmati rice.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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