Heat the oil and butter in a large pan. Add the onion and cook gently until soft. Add the garlic, ginger and chilli, cook for a minute, then stir in the spices.
Stir in the courgette ribbons and cook for 2 minutes. Pour in the stock, add the fish chunks and gently simmer for 5 minutes.
Add the cucumber, prawns and sultanas and over with the rice, place a lid on top and leave to steam for 10 minutes, stir just once or twice.
Check the seasoning, add the chopped coriander and lime juice- scatter with the toasted almonds.
