100 g salmon fillet
100 g seabass fillet
6 big prawns, deveined and deshelled
8 large mussels with or without shells
1 large onion, chopped
1 clove of garlic, chopped
1 fennel, chopped
100 g celery, chopped
50 g carrot, chopped
1 chili, chopped
1 tsp curry paste
1 tsp curry powder
80 g white wine
50 g coconut milk
50 g coconut cream
2 tbsps coriander chopped
1 tbsp honey
For the rice
100 g basmati rice
200 g water
Salt
1 stick lemongrass
10 g ginger
1 bay leaf
Add in a pan all seafood and marinate with olive oil, salt and pepper.
Add olive oil in a pan and sauté onion, garlic, fennel, celery and carrot. Add wine and then curry powder and curry paste.
Add milk coconut milk and cream and let simmer for about 5 minutes.
Add sauce in a blender to get a smooth texture.
Add rice, lemon grass, ginger, bay leaf and water in a pan. Boil for about 15 minutes until water is absorbed.
Place pan with seafood in a preheated oven and bake at 200C.
Transfer the curry sauce in a skillet and add chopped coriander and honey. Add in seafood and turn off heat.
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