seafood curry

Ingredients

400 ml light coconut milk

200 g large, raw prawns, from sustainable sources, ask your fishmonger, peeled and butterflied with tail-shells on

4 small fresh red mullet fillets, from sustainable sources, ask your fishmonger, scaled and pin-boned

2 fresh sea bream fillets, from sustainable sources, ask your fishmonger, scaled, pin-boned and cut into large pieces

2 handfuls fresh, live mussels, from sustainable sources, ask your fishmonger, washed and debearded

1 splash soy sauce

medium egg noodles, cooked, to serve

For the curry paste

6 spring onions, washed and trimmed

3 hot red chillies, deseeded (2 finely chopped and 1 finely sliced)

2 cloves garlic

1 thumb-sized piece ginger, finely chopped

2 stalks lemongrass, trimmed and finely chopped

zest and juice of 2 limes

1 large bunch fresh coriander, stalks removed and finely chopped, and leaves reserved to garnish

olive oil

Method

Make the curry paste. Put the onions, chopped red chillies, garlic, ginger, lemongrass, lime zest and juice, and coriander stalks into a processor. Whizz to a paste, season, then whizz again with a little olive oil, to loosen as necessary.

Get a large pan nice and hot, and add the paste. Allow to cook down for a couple of minutes, stirring. Add the coconut milk and stir well. Bring to the boil, then reduce the heat to a simmer.

Add the prawns, red mullet and bream fillet pieces, cover with a lid and allow to simmer for 2–3 minutes. Next, add the mussels, cover with a lid, and cook for another 2–3 minutes, until all the shells are open. Discard any that remain shut.

Finish with a splash of soy sauce and serve on some cooked egg noodles. Scatter with the reserved coriander leaves and the sliced red chilli.