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.