Seafood Curry

Kev's Amazing Grace Curry

• One large brown onion, peeled and roughly diced

• 3 cloves garlic, peeled

• 1 thumb size piece of ginger, peeled

• 1 thumb size piece of galangal (optional)

• 3 large red chillis (not the little hot buggers)

• the washed roots and stalks of a fist size bunch of corriander

• 4 kaffir lime leaves (NOT optional)

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Blitz with a little oil to a paste…or bang away in a mortar and pestle if you must.

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Hot fry in a wok till starting to colour. Add

• 1/4 jar of Rogan Josh Curry paste (careful here, do not use ..simmer sauce…PASTE, we use Pataks)

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Stir in over heat till it is really starting to release its great oils and smells. Then add

• 50 grams/1.7 ozs dark palm sugar

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That's this stuff, much darker than the kind that you get at the supermarket. I had to go to an Asian grocery store to get this but it's got so much caramel flavour it's fantastic!

Stir the sugar in until dissolved. Then add

• 500 ml coconut Cream (if you must use anything LITE….stop now)

• 200 ml/7 fl ozs. sweet chilli sauce

• 50 ml/1.7 fl ozs. fish sauce

• Juice of 3 limes

• 2 stalks crushed lemon grass

• Rough chopped leaves of the coriander

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Bring to boil and slow simmer for 15 minutes, remove and discard lemon grass. Then add your seafood or chicken. I used

• 300g/10 ozs. king or tiger prawns, shelled, deveined and split up the back

• 500g/1 pound live black mussels (these are smaller and very tender)

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Step 1 - Storing the mussels: as they are alive they need to breathe so store them in the fridge in an open container covered with a damp teatowel or damp paper towels. Use them within 24 hours of buying. Wash the mussels under cold water until the water runs clear. Then if there are any bits of the beard poking out, remove them by tugging them. The mussels should be tightly closed and tugging the beards require a swift little tug. Discard any open ones as they are no longer alive.

Step 2 - Add the mussels to the curry sauce along with the prawns and bring to the boil. Turn down and simmer for 8-10 minutes. The mussels should open up and the prawns should be cooked through and still succulent. Discard any mussels that haven't opened and serve with boiled rice.

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