Name: Mixed seafood coconut curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 gram small mussels; 12 (300g) medium uncooked prawns; 150 gram squid hood; 2 teaspoon vegetable oil; 1 (150g) brown onion, sliced; 2 clove garlic,crushed; 1 teaspoon grated fresh ginger; 1 teaspoon sambal oelek; 1 tablespoon curry powder; 1/2 teaspoon ground turmeric; 2 3/4 cup (680ml) coconut milk; 1/4 cup (60ml) water; 150 gram green beans, halved; 1 kilogram boneless white fish fillets, chopped; 2 (260g) tomatoes, chopped; 2 teaspoon chopped fresh coriander leaves

Mixed seafood coconut curry

Full of creamy coconut flavour and packed with jewels of the sea, this seafood curry is a celebration of all things tropical. Adjust the chilli for more or less kick, and serve with rice to mop up that delicious sauce.

Ingredients

200 gram small mussels

12 (300g) medium uncooked prawns

150 gram squid hood

2 teaspoon vegetable oil

1 (150g) brown onion, sliced

2 clove garlic,crushed

1 teaspoon grated fresh ginger

1 teaspoon sambal oelek

1 tablespoon curry powder

1/2 teaspoon ground turmeric

2 3/4 cup (680ml) coconut milk

1/4 cup (60ml) water

150 gram green beans, halved

1 kilogram boneless white fish fillets, chopped

2 (260g) tomatoes, chopped

2 teaspoon chopped fresh coriander leaves

Method

1.Scrub mussels, remove beards. Shell and devein prawns, leaving tails intact. Cut squid hood open, score shallow diagonal slashes in criss-cross pattern on inside surface; cut into 3cm pieces.

2.Heat oil in large saucepan; cook onion, garlic, ginger, sambal, curry powder and turmeric, stirring, until fragrant.

3.Stir in coconut milk, the water and beans; bring to a boil. Add all seafood; simmer, uncovered, about 5 minutes or until seafood is tender.

4.Stir in tomato and coriander; stir until heated through.

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