Ingredients

Steamed basmati rice, to serve

Fried shallots and coriander leaves, to garnish

Pickled onions

250ml vinegar

60g raw sugar

¼ tsp salt

1 garlic clove, sliced

1 tsp black peppercorns

1 large white onion, thinly sliced

Hotpot

1 tbs vegetable oil

1 brown onion, finely chopped

4 large ripe tomatoes, diced

2 tsp garlic paste

1 tbs curry powder

1 tbs Thai red curry paste

1 tbs Rogan Josh curry paste

500ml fish stock

300g calamari tubes, cut into 2cm pieces

2 lobster tails, halved lengthways

400g ling fillets, coarsely chopped

Method

To pickle the onion, stir vinegar, sugar, salt, garlic and peppercorns in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in onion and set aside to cool completely. Strain to serve.

To make hotpot, hea

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