PINEAPPLE CURRY WITH PRAWNS AND MUSSELS

Preparation Method :

• Rinse the fish fillets in cold water and dry them well on kitchen paper, sprinkle with little salt into a shallow dish.
• In a large pan, bring half the coconut milk to the boil and heat, stirring, until it separates.
• Add the curry paste and cook until fragrant. Add the sugar and continue to cook for 1 minute.
• Stir in the rest of the coconut milk and bring back to the boil. Add the king prawns, mussels, pineapple and bay leaves.
• Reheat until boiling and then simmer for 5 minutes, until prawns are cooked and the mussels have opened.
• Discard any mussels that have not opened and the bay leaves if you like.
• Serve the curry garnished with chopped red chilies and coriander leaves.