Seafood hot pot

Seafood hot potHarry Weir

This tasty dish from Kinara Kitchen can be easily put together - it's great for when you are entertaining friends.

Serves 4


  • 4 shallots or 1 large onion, finely diced
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • Olive oil
  • 1 decent pinch sea salt
  • 1 tablespoon chilli powder
  • 1 tablespoon turmeric
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 decent pinch mustard seeds
  • 4 ripe tomatoes, roughly chopped or 1 tin of good quality chopped tomatoes
  • 12 Dublin bay prawns
  • 300g cod or hake fillets, cubed
  • 300g mussels, cleaned
  • 90g squid
  • 100ml coconut milk
  • 2 limes, juice only
  • 25g fresh coriander leaves


1 This first part can be done in advance and gets a lovely aroma in the house for when guests arrive. Sweat the onions, garlic and ginger in a quick glug of oil and gently give it a bit of colour, then add the salt, spices and mustard seeds and get them kicking up a nice bit of flavour and fragrance. Then add the chopped tomatoes.

2 Gently simmer this for 15-20 minutes until its stewed down nicely and the tomatoes have that lovely, juicy cooked flavour and have deepened in colour.

3 Now it’s time to add the seafood and coconut milk. Pop the lid on the pot and gently simmer for 5-6 minutes. Agitate the mussels a couple of times to get them to open (the weight of a piece of tomato or such can stop them from opening – so give them a bit of room).

4 Finish with a squeeze of lime juice and the freshly torn coriander leaves

Tip: We grind our spices freshly every day, and a coffee grinder or pestle and mortar is perfect for this, but, let’s be honest – nobody is going to judge you for buying spice powders. Just make sure to fry them first to get them going flavour-wise and to knock off that powdery taste they can have.