INGREDIENTS:

1 x onion (chopped)
1 x spring onion (chopped)
2 x smoked Mackerel fillets (chopped)
2 x SeaBass Fillets (chopped)
300g of King prawns
3 Tbsp of Ghee
Pink Himalayan Rock salt
Ground pepper
Tumeric
paprika
1 x chicken stock cube
a handful of Spinach/watercress and rocket (chopped)
3 Tbsp of lazy garlic
3 Tbsp of ginger & garlic paste
3 x Green chilies (chopped)
3 dashes of Tabasco sauce
1 x Jar of Lloyd Grossman Tomato & chili sauce
(OR use a tin of chopped tomatoes and 1 small tin of tomato puree)

METHOD:

boil the kettle and get a large deep bowl/pot and add the stock cube some chopped onion and Tumeric and some chopped spinach then add the boiling water and crush the stock cube and stir then set aside. Turn the cooker on and turn both hobs on full heat Place the Ghee in the pan and heat up and fill another pan with water with salt & pepper and some chopped onion then when the oil is hot add the onions and spring onions and fry till light brown then add the smoked mackerel & seabass into the pan and stir add some lemon juice, remove from the hob and add the ginger and garlic paste, lazy garlic, paprika, and Tumeric then return to the hob and stir.
Now add the chicken stock and stir and place the lid back on and let it cook for 10 minutes
when the 10 minutes are up add the red sauce plus 2 cups of water then add the prawns and the rest of the chopped spinach, watercress, and rocket plus the chopped up chilies then sprinkle some rock salt in the pan and stir, place the lid back on and start placing the Linguine in the pan with boiling water and cook for 10 minutes.
After the 10 minutes are up take the fish sauce off the hob and set it at the back then turn the hob where the pasta is cooking off and bring the pasta over to the hob where the fish sauce was cooking and check the pasta to see if done if not cover and cook for further 5 minutes.
When done strain the pasta and place back in the pan and add some rock salt and pepper then get a ladle and scoop up some fish sauce and pour it all over the pasta so around 10-12 ladles of sauce then just serve up by placing the pasta in a bowl and add the fish sauce on top. Enjoy..!!