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