Ingredients

The following ingredients have 4 Servings
  • 500 g mixed seafood - fish (squid, prawns, etc)
  • 15-20 live mussels
  • 2 Tbsp fish sauce
  • 2 tsp ground turmeric
  • 1 large onion
  • 2 cloves garlic
  • 2 fresh red chillies
  • 2 Tbsp veg oil
  • ½ tsp chilli powder
  • 1 tsp chilli flakes (chilli paste)
  • 1 tsp white sugar
  • 1 x 400g can chopped tomatoes
  • 200 ml water
  • freshly ground black pepper
  • small handful fresh coriander (cilantro)

Instruction

  • Marinade the seafood (apart from the mussels) with the fish sauce and turmeric and leave aside while you get all the other ingredients ready.
  • Scrub the mussels, pull the beard off and set aside. Wash your hands.
  • Cut the onion into quarters
  • Cut the chillies up into 2-3 parts, depending on size.
  • In a chopper, chop the onion, garlic and chillies to form a paste. You shouldn't need any water as the onion contains enough moisture.
  • Using a knife, chop up the fresh coriander and set aside.
  • Heat the oil in a large wok on medium high heat.
  • Sauté the onion paste for 2-3 minutes until fragrant.
  • Add the chilli powder, chilli flakes and sugar and cook for another minute.
  • Add the tomatoes and three quarters of the water and bring to boil.
  • Lower the heat right down and simmer, uncovered, for 10 minutes until the sauce has thickened.
  • Increase the heat, add all the seafood in, including any marinade juice, stir and bring back to boil.
  • Cover and cook for 5-7 minutes, until your seafood is cooked right through and the mussels have all popped open. I like to cover the wok in this step to ensure that the mussels get steamed.
  • Check seasoning, adding a little salt if necessary, turn the heat off and stir in a touch of freshly ground black pepper.
  • Scatter the fresh coriander all over and serve immediately, perfect with some plain rice. But also great with French baguette!