Ingredients

• 1 cup water
• 2 teaspoons fish stock granules (a good flavoursome one.)
• 1/2 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 4 tablespoons hot mango chutney (as I add it I like to remove any big mango chunks.)
• 2 tablespoons sweet mango chutney
• 3 tablespoons olive oil
• 10 large green prawns
• 3 garlic cloves, crushed
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon ginger
• 1 pinch cayenne
• 1 tablespoon fresh parsley, finely chopped
• 1 small red capsicum, finely chopped
• 1 medium carrot, finely chopped (diced)
• 100 g red currants
• 2 tablespoons olive oil
• 1 small yellow capsicum, finely chopped
• 1 small zucchini, finely chopped