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.
Related
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