Coconut and saffron rice

• Place rice, water, coconut milk, saffron threads and salt in a saucepan. Bring to a simmer over medium heat, then reduce heat to medium-low, cover and cook gently for 15 minutes or until liquid has evaporated and rice is tender. Cover and stand for 10 minutes.

Prawn curry

• Place the cloves, peppercorns, cinnamon, cumin, coriander seeds and chilli flakes in a dry frying pan over medium-low heat. Cook, stirring, for 1-2 minutes until fragrant and toasted.
• Remove from pan and grind in a spice grinder or mortar and pestle to a fine powder.
• Combine tamarind and the ground spices in a bowl to form a paste.
• Heat oil in pan over medium-high heat. Add onion and gently fry for 2-3 minutes until translucent. Add garlic, ginger, chillies and tamarind paste. Cook, stirring, for 2 minutes or until fragrant.
• Add coconut milk and simmer for 5 minutes or until thickened.
• Add palm sugar and cook for a further 5 minutes, stirring until the sugar has dissolved.
• Add prawns and simmer gently for about 6-8 minutes or until prawns are just cooked through. Season to taste and remove from heat.

Sambal Oysters

• Meanwhile, for the sambal oysters, process eschalot, garlic, chillies, ginger, peanut oil and sugar in the bowl of a small food processor to a paste.
• Heat a frying pan over low heat. Add sambal and cook, stirring, for 5 minutes or until fragrant. Season and remove from heat to cool.
• Divide sambal among oysters and squeeze over lime juice.

Spiced fish

• Half fill a saucepan with oil to 160°C. Alternatively, you can use a deep fryer.
• Combine rice flour, salt, pepper and chilli flakes in a bowl.
• Dust fish in flour mixture to coat, shaking off any excess.
• Deep-fry fish for 3 minutes or until light golden and just cooked through

To serve

• Place curry into a serving bowl set on a platter, and garnish with coriander. Arrange oysters, fish and rice to the side to serve.