Ingredients

1.

Swai White Fish Fillets
10 oz
2.

Olive Or Extra Virgin Olive Oil
0.5 tsp
3.

Salt
0.25 tsp
4.

Black pepper
0.25 tsp
5.

Curry powder
1 tsp
6.

Ginger Ground Dry
0.5 tsp
7.

Paprika
0.5 tsp
8.

Chili powder
0.5 tsp
9.

Raw Shrimp
10 large
10.

Cashews, raw
0.75 oz
11.

Olive Or Extra Virgin Olive Oil
0.5 tsp
12.

Salt
0.25 tsp
13.

White pepper, ground
0.25 tsp
14.

Curry powder
1 tsp
15.

Turmeric, ground
0.25 tsp
16.

Onion powder
0.13 tsp
17.

Garlic powder
0.25 tsp
18.

Chicken broth
2 cup
19.

Lemon juice
0.5 each - juice from one lemon
20.

Tomato paste
1 tbsp
21.

Butter, unsalted
4 tbsp
22.

Garlic
2 tsp, chopped
23.

Canned coconut milk
0.33 cup
24.

Bok choy
1.5 oz
25.

Olive Or Extra Virgin Olive Oil
0.5 tsp
26.

Bok choy
1.5 oz
27.

Shredded lettuce
4 oz
28.

Salt
0.25 tsp
29.

Black pepper
0.25 tsp
30.

Sesame seeds
1 tsp, whole pieces
31.

Scallions
0.5 oz
32.

Olive Or Extra Virgin Olive Oil
0.5 tsp

Instructions

1.
Pat the swai fillet(s) dry with paper towels. Rub olive oil into the fish, then season with salt, pepper, curry powder, powdered ginger, paprika, and chili powder. Gently press the seasonings into the fish. Marinate in the refrigerator for at least 1 hour, or set aside while preparing the shrimp.
2.
Peel and devein the shrimp, and add them to a mixing bowl. Add chopped cashews, olive oil, salt, white pepper, curry powder, turmeric, onion powder, and garlic powder. Toss until the shrimp and cashews are coated in oil and spices. Marinate for at least 1 hour alongside the swai, or proceed to the next step if time is short.
3.
Heat a large pan or pot over high heat without oil. Place the fish in the pan seasoned side down. Cook undisturbed until the spices blacken and the fish releases from the pan. Flip the fish over, reduce the heat, and continue cooking until the other side is blackened. Set the cooked fish aside to rest and cool.
4.
Return the large pan to the stove, and pour in the chicken broth and lemon juice. Heat until boiling. Reduce heat to a simmer, and add tomato paste and butter. Stir until emulsified. Add minced garlic, cover, and simmer over medium-low heat for about 10 minutes.
5.
Pour canned coconut milk into the pan, scraping the thicker coconut cream from the top first. Chop the cooked fish and return it to the pan. Slice the first amount of bok choy and add it to the curry. Stir, cover with a lid, and stew over very low heat while cooking the remainder of the meal.
6.
Heat olive oil in a non-stick pan over medium-high heat. Add the marinated shrimp and cashews. Cook on one side until golden, then flip and continue cooking to the same doneness. Gently toss to prevent the cashews from burning.
7.
Reduce the stove heat to medium. Slice the second amount of bok choy and combine it with the shredded lettuce in the pan over the shrimp. Add salt, pepper, sesame seeds, chopped green onion, and olive oil. Cover and cook until the greens wilt and are lightly fried. Toss all ingredients together and continue cooking until the bok choy and cabbage are bright green and wilted.
8.
Check that the curry has reduced to a thickened stew-like consistency. Stew for a minimum of 20 minutes (up to 1 hour) to develop the most flavor. Serve about 6 ½ ounces of curry with the hot salad and about 5 shrimp per portion. Garnish with green onion, sesame seeds, red pepper flakes, or dried chopped parsley.