Spicy Mackerel Flakes

This Thai inspired spicy dish goes well with rice or bread. Make ahead and keep in the fridge. Serve chilled or heated up.

100ml coconut milk or evaporated milk
12 fresh chillies, pound finely
1 kg mackerel
300g prawns
1 stalk lemongrass
20 shallots
6 kaffir lime leaves
6 tbsp lime juice
2 tbsp condensed milk

Steam mackerel remove head and bones then flake the fish. Finely shred lemongras (white part only), shallots and kaffir lime leaves. Heat some oil and fry chillies, shallots and lemongrass until aromatic. Season with salt and sugar. Add in prawns and fish and fry till prawns are cooked. Add in both milk, kaffir lime leaves and cook till heated through. Turn off fire and mix in lime juice.