Don't be put off by the list of ingredients in this famous curry, as it will undoubtedly become a favourite with your guests. The sauce can be made a day ahead or ozen for future use. Remember to add he seafood at the last minute to ensure hat it's not overdone.
300 g calamari tubes, well cleanedand cut into rings
300g large prawns, shelled and deveined
300 g filleted firm fish (for example gamefish Ike tuna or yellowtail), skinned and cut into 2 cm cubes
500 g black mussels on the half shell
45ml vegetable oil
3 onions, chopped
1 red pepper, seeded and chopped green pepper, seeded and chopped nil crushed garlic
15ml commercial green curry paste
10ml finely grated lemon rind
10 ml Chinese five spice powder
2ml cumin seeds, crushed
5 ml paprika 4 bay leaves 60 ml tomato paste
500 ml chicken or Fish Stock (page 209) 400 g can coconut cream
30 ml corn flour mixed with
60 ml water salt
45 ml finely shredded fresh basil leaves
Curry Sauce: Heat the oil in a wide saucepan and fry the onion and red and green pepper until softened.
Add the garlic, ginger and curry paste and cook for 5 minutes.
Add the lemon rind, fennel, five-spice powder, cumin seeds, paprika, bay leaves, tomato paste, chutney, honey, stock and coconut cream, cover and simmer gently for 20 minutes.
Add the cornflour and water and simmer for a further 5 minutes until the sauce thickens. Check the flavour and add salt to taste.
Bring the sauce to the boil. Add the prepared calamari, prawns and fish and simmer for 5-6 minutes until done. Add the mussels and basil and heat through.
Serve curry on rice with a selection of assorted sambals like bowls of toasted coconut, chopped onion and tomato and chutney.
Serves 6
