Introduction
Dive into the delightful world of seafood with this tantalizing curry recipe featuring mussels, fish, and prawns. This dish is a blend of fresh ingredients and vibrant flavors, perfect for a cozy dinner or an impressive meal for guests. The light coconut milk and aromatic curry paste create a rich sauce that beautifully complements the seafood, making it a true culinary delight. Let’s gather the ingredients and get cooking!
Ingredients
500g mussels, scrubbed and debearded
150g white fish fillet, skin on, pin-boned
4 large raw shell-on prawns
½–1 fresh red chilli
4 sprigs of coriander
1 heaped tablespoon of your favourite curry paste
200g Secret veg sauce
200ml light coconut milk
1 lime
Olive oil
Sea salt
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yield
Serves 2-3
Method
1. Check the mussels: tap any open ones, and if they don’t close, discard them.
2. Slice the fish lengthways into 4 equal pieces.
3. Peel the shells off the prawns, leaving the heads and tails intact, then run the tip of your knife down the back of each one and remove the vein.
4. Finely slice the chilli and pick the coriander leaves.
5. Put a large deep pan on a high heat with 1 tablespoon of olive oil and the curry paste; cook for 1 minute.
6. Stir in the Secret veg sauce, coconut milk, and mussels.
7. Lay the fish over the mussels, top with the prawns, then season with a small pinch of sea salt.
8. Finely grate over half the lime zest and squeeze over half the juice.
9. Scatter in the sliced chilli.
10. Cover and bring to the boil for 4 minutes, or until the fish and prawns are just cooked through and all the mussels have opened and are soft and juicy. If any remain closed, discard them.
11. Sprinkle over the coriander leaves and serve with lime wedges for squeezing over.
12. Nice with prawn crackers or poppadoms for dunking.
Enjoy this vibrant seafood curry that brings the taste of the ocean to your table!
Detailed Directions and Instructions
Step 1: Prepare the Mussels
Check the mussels: tap any open ones, and if they don’t close, discard them.
Step 2: Slice the Fish
Slice the fish lengthways into 4 equal pieces.
Step 3: Prepare the Prawns
Peel the shells off the prawns, leaving the heads and tails intact, then run the tip of your knife down the back of each one and remove the vein.
Step 4: Slice the Chilli and Pick Coriander
Finely slice the chilli and pick the coriander leaves.
Step 5: Cook the Curry Paste
Put a large deep pan on a high heat with 1 tablespoon of olive oil and the curry paste; cook for 1 minute.
Step 6: Add Sauces and Mussels
Stir in the Secret veg sauce, coconut milk, and mussels.
Step 7: Layer the Fish and Prawns
Lay the fish over the mussels, top with the prawns, then season with a small pinch of sea salt.
Step 8: Add Lime Juice and Zest
Finely grate over half the lime zest and squeeze over half the juice.
Step 9: Add Chilli
Scatter in the sliced chilli.
Step 10: Cook the Dish
Cover and bring to the boil for 4 minutes, or until the fish and prawns are just cooked through and all the mussels have opened and are soft and juicy. If any remain closed, discard them.
Step 11: Garnish and Serve
Sprinkle over the coriander leaves and serve with lime wedges for squeezing over.
Step 12: Serving Suggestions
Nice with prawn crackers or poppadoms for dunking.
Notes
Fresh Ingredients
Ensure that all seafood is fresh to achieve the best flavor and texture.
Chilli Spice Level
Adjust the amount of fresh red chilli according to your spice preference.
Alternative Proteins
Feel free to substitute the white fish or prawns with other seafood options if desired.
Vegetarian Option
For a vegetarian version, consider replacing seafood with tofu or additional vegetables.
Storing Leftovers
Store any leftovers in an airtight container in the fridge and consume within two days.
Cook techniques
Checking mussels
Ensure that all mussels are fresh by tapping any open ones. Discard those that do not close upon tapping.
Preparing fish
Slice the fish fillet lengthwise into four equal pieces for even cooking.
Cleaning prawns
Peel the shells off the prawns while keeping the heads and tails intact. Remove the vein by running the tip of a knife down the back of each prawn.
Slicing chilli
Finely slice the fresh red chilli to control the heat level in the dish.
Cooking with olive oil
Heat a large deep pan on high heat and add olive oil before adding curry paste to intensify the flavors.
Combining sauces
Stir together the curry paste, Secret veg sauce, and coconut milk to create a rich base before adding seafood.
Layering ingredients
Layer the fish over the mussels and prawns to ensure even cooking and flavor distribution.
Seasoning
Use a small pinch of sea salt to enhance the overall flavor of the dish without overpowering it.
Zesting and juicing lime
Finely grate lime zest and squeeze lime juice over the dish for brightness and acidity.
Cooking time
Cover and boil the pan for four minutes, ensuring that fish, prawns, and mussels are cooked through and opened.
Garnishing
Sprinkle coriander leaves on the top just before serving to add freshness.
Accompaniment suggestions
Serve with lime wedges and consider pairing with prawn crackers or poppadoms for added texture.
FAQ
How can I tell if mussels are fresh?
Fresh mussels should be closed or should close when tapped; discard any that remain open.
What type of fish can I use instead of white fish fillet?
You can substitute with other firm white fish, such as cod or haddock, as long as it’s boneless and skin-on.
Can I use frozen prawns for this recipe?
Yes, frozen prawns can be used; just ensure they are properly thawed before cooking.
What can I do if the mussels don’t open?
If any mussels remain closed after cooking, they should be discarded, as they may not be safe to eat.
Can I adjust the spiciness of this dish?
Yes, you can adjust the spiciness by varying the amount of chili used or omitting it altogether.
What is Secret veg sauce?
Secret veg sauce typically refers to a pre-made sauce that contains vegetables; you can replace it with a homemade sauce or a different variety if needed.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator and consume within 1-2 days for best quality.
What can I substitute for coconut milk?
You can use almond milk or vegetable broth, although the flavor will change slightly.
Conclusion
This flavorful seafood dish combines the briny taste of mussels, tender white fish, and succulent prawns, all enveloped in a rich curry-infused coconut sauce. The fresh heat from the red chilli and the aromatic coriander enhances the overall experience, making it a delicious option for any seafood lover. Enjoy it with some crunchy prawn crackers or poppadoms for a satisfying meal.
More recipes suggestions and combination
Seafood Curry with Spinach
Add a handful of fresh spinach in the last couple of minutes of cooking for added nutrition and a pop of color.
Spicy Tomato Mussels
Replace the coconut milk with crushed tomatoes and add diced bell peppers for a zesty tomato-based mussel dish.
Lime & Cilantro Grilled Fish Tacos
Use grilled fish with lime juice, and top with fresh cilantro, diced onions, and a squeeze of lime in soft tortillas.
Chili Coconut Prawn Soup
Make a soup using the same coconut milk and curry paste; add vegetables like bell peppers and zucchini for a hearty dish.
Coconut Curry Quinoa Bowl
Serve the seafood atop a bed of cooked quinoa mixed with roasted vegetables for a healthy and filling alternative.
