Ingredients
The following ingredients have 5 Servings
- 500 g monk fish, cut into cubes
- 300 g medium-sized shrimps, deveined
- 2 squid tubes, sliced
- 15 pcs scallops
- 400 ml coconut milk
- 250 ml coconut cream
- juice from 1 fresh lime
- 1 tsp yellow mustard seeds
- 2 tsp turmeric
- 4 green cardamom pods, crushed
- 4 pcs dried chillies
- 1 medium-sized onion, roughly chopped
- 1/2 thumb sized ginger
- 4 cloves garlic
- 2 tbsp honey
- freshly ground black pepper
- sea salt
- oil
Instruction
- In a heavy non-stick pan sear the fish, scallops and shrimps separately placing each on a plate once finished.
- Blend together onion, garlic, ginger, chillies and 2 tbsp oil in a blender, once it forms a smooth paste remove from blender then set aside.
- Using the same pan add a small amount of oil then the blended paste on step 1, stir until fragrant.
- Add the mustard seeds, turmeric and cardamom then stir fry for 1 minute.
- Now add the coconut milk and bring to a boil, lower the heat to medium and simmer for 10 minutes or until liquid is reduced half its amount.
- Add the coconut cream, squid, fish, scallops and shrimps bring to a boil and simmer for 3 minutes.
- Add lime juice and honey. Season with sea salt and freshly ground black pepper then serve.
