Mixed Seafood Curry
|Fresh lemon juice||2 Tablespoon|
|Fish fillets||8 Ounce, cut into bite size pieces (250 Grams)|
|Uncooked prawns||8 Ounce, peeled and deveined (Shrimps, 250 Grams)|
|Scallops||4 Ounce (125 Grams)|
|Calamari rings||2 Ounce (Squids, 60 Grams)|
|Olive oil||2 Tablespoon|
|Mussels in shell||2 Ounce, cleaned (60 Grams)|
|Onions||2 , chopped|
|Grated ginger||1 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Chili powder||1⁄2 Teaspoon|
|Garam masala||1⁄4 Teaspoon|
|Tomatoes||2 , peeled and chopped|
|Lemon rind||1⁄2 , grated|
|Water||4 Fluid Ounce (1/2 Cup/125 Milliliter)|
|Chopped fresh parsley||1⁄2 Tablespoon|
|Lemon twists||6 , to garnish|
Combine lemon juice, fish, prawns, scallops and calamari in a dish and set aside to marinate.
Heat olive oil in a large pan.
Add mussels and cook over high heat for 5 to 7 minutes until shells open.
Transfer mussels to a separate dish discarding any shells that have not opened.
To the olive oil, add onions, ginger, garlic, spices, tomatoes, lemon rind and water.
Bring to the boil, lower heat and simmer for 20 minutes.
Add seafood marinade to pan and simmer for 10 minutes longer.
To serve, on individual plates spoon seafood curry onto a bed of boiled rice, then place mussels on side of plate.
Sprinkle over parsley, and garnish with lemon twists.