Heat the oil in a deep frying pan. Sprinkle the cod on both sides with the pepper and turmeric and cook in the pan for 2 minutes. Remove from the pan and set aside.
Add the mustard and cumin seeds to the same pan and when they start to 'pop' add the onion, garlic and ginger and cook for 3-4 minutes.
Add the chilli and fennel seeds and cook for another 2 minutes before pouring in the coconut milk.
Bring to simmer, return the cod to the pan along with the prawns, and cook for 3-4 minutes.
Sprinkle in the coriander and serve with cooked basmati rice and steamed vegetables.
Notes
Recipe courtesy of Joy Skipper, Registered Nutritionist, Consultant and Food Health Writer (www.joyskipper.co.uk)