Seafood curry with mint-flavoured green tea

1. Heat a heavy-based saucepan over a high
heat. Grease with half the sunflower oil. Fry the fish for one to three minutes on each side until golden. Remove from the pan and set side.
2. Add the remaining sunflower oil to the
saucepan and reduce the heat. Add the onion and cook until soft. Add the curry paste and cook for 30 seconds while continuously stirring. Stir in the coconut milk and the tea, and bring to the boil. Reduce the heat and simmer for three minutes.
3. Add the brown sugar and the soya- or fish sauce. Stir well. Add the fish and the mixed seafood. Simmer for five minutes until the seafood is cooked. Remove from the heat and stir in the herbs. Season to taste with lemon juice and salt. Garnish with spring onions and serve at once with basmati rice.