Seafood Curry w Basmati Rice


Curry Sauce 30ml vegetable oil
2 cloves garlic, peeled
50g brown onion, peeled
30g coriander with root
1 stalk lemongrass
30g fresh ginger
2 teaspoons tom yum paste
800ml coconut cream
100ml vegetable stock
1 tablespoon palm sugar
2 tablespoons lime juice
1 tablespoon fish sauce
3 kaffir lime leaves
Seafood 2 tablespoons vegetable oil
400g black lip mussels, cleaned
300g tiger prawn cutlets
300g large yabbies, cut in half and cleaned
200g squid tubes, cut in 4 pieces and scored
200g swordfish, diced
Basmati rice 30g ghee or butter
250g basmati rice
350ml water
1 teaspoon salt

For the seafood sauce, place garlic, onion, coriander root, ginger and tom yum in food processor and blend to paste like consistency.
Heat oil in a pot and sauté the paste with the lemongrass and 3 kaffir lime leaves.
Add all other ingredients, simmer for approx 20 minutes.
For the fragrant rice, melt the ghee/butter in a heavy based pan, add in the rice, stir for 15 – 20 seconds, then add salt and water. Bring to the boil and cover. Simmer with closed lid for 3 minutes, turn off heat and leave covered for 15 minutes. Keep warm until ready to serve.
For the seafood curry, heat the oil in a wok, add all seafood and toss on high heat for about 2 minutes. When the mussels open, add the curry sauce and simmer for another 2 – 3 minutes. Serve with the fragrant rice.