PREPARATION

Cut your fish into cubes. Sauté it for 3 minutes with a little peanut oil, in a wok. Salt and reserve.
Do the same with your gambas.
Rinse the wok and grill your cashews with a little salt.
Cut the onion and sauté it in the wok. Add the curry, crushed garlic and fry slightly.

Cut your «Classic» endives in 4 lengthwise. Remove a little heart and pour into the wok. Cover to accelerate cooking.
Add the coconut milk. Salt. Simmer for 15 minutes then add the prawns and diced fish.
Simmer for another 5 minutes.

Garnish with grilled cashews and serve with basmati rice.