INGREDIENTS

3         oz       Shallot         

2         oz       Garlic

2         oz       Ginger          

5         oz       Mussels       

4         oz       White wine (DEGLAZE WITH WINE)

3.5      oz       Prawns        

3         oz       Fish   

0.16   oz       Curry Mix   

4         oz       Coconut cream     

Malay Curry Spice Mix

 (makes 3 quarts, can be stored for 3 months in a cool dry environment)

 16 oz Paprika       

 16      oz       Cumin          

 16      oz       Coriander   

 16      oz       Turmeric    

 16      oz       Garam Masala       

 8        oz       Chilli powder        

 2        oz       Cardamom 

 2        oz       Cinnamon  

 2        oz       Star Anise   

DIRECTIONS

Saute ginger, garlic and shallots in 3 tablespoon butter.

Add fish and prawns and sear lightly, add mussels and wine and cook until mussels are open and seafood is cooked.

Add spice mix and coconut milk.

Serve with crusty bread.