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PrintRAGOUT OF SHELLFISH WITH COCONUT MILK
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Abrade the mussels in cold running water and pull off the "beards".
- Discard any opened, Put them in a pan with water, cover and cook for 5 minutes.
- Discard closed mussels and remove three- quarters of the mussels from their shells. Set aside. Strain the cooking liquid and set aside.
- To prepare the cuttlefish or squid, trim off the tentacles and discard the gut.
- Remove the cuttle shell from inside the body and rub off the skin.
- Cut the body open and cut into strips and set aside.
- To make the green curry paste, dry-fry the coriander and cumin seeds in a fry pan, karahi or wok.
- Grind the chilies with the sugar and salt in a food processor.
- Grind the ginger, garlic ,onion ,coriander and cumin seeds to a paste. Add the fresh coriander, nutmeg and oil and combine thoroughly.
- Strain the coconut milk and pour it into a karahi or wok with the stock and reserved cooking liquid from the mussels. Reserve the thick part of the coconut milk.
- Add 50 grams of the green curry paste to the pan and bring the mixture to the boil. Boil rapidly for a few minutes until the liquid has reduced completely.
- Add the thick part of the coconut milk. Stir well, and then add the cuttlefish or squid and monkfish, hoki or red snapper. Simmer for at least 10 minutes.
- Then add the prawns mussels, beans and tomato. Simmer for 2 minutes until heated through.
- Transfer to a warmed serving dish, garnish with basil leaves and serve with boiled rice.
INGREDIENTS
- 500 grams mussels in their shells
- 350 grams monkfish, hoki or red snapper, skinned
- 250 grams medium cuttlefish or squid
- 150 grams raw or cooked prawn tails, peeled and deveined
- 5 tablespoon water
- 400 ml coconut milk
- 350 ml chicken or vegetable stock
- 100 grams green beans, trimmed and cooked
- 1 tomato, peeled, seeded and roughly chopped
- Torn basil leaves, to garnish
- Boiled rice, to serve
For the green curry paste
- 2 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 4 medium fresh green chilies, finely chopped
- 1 tablespoon granulated sugar
- 2 teaspoon salt
- 2cm fresh root ginger, peeled and finely chopped
- 4 garlic cloves, crushed
- 1 medium onion, finely chopped
- 50 grams finely chopped, fresh coriander leaves
- ½ teaspoon grated nutmeg
- 2 tablespoon Cooking oil
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