recipes
Curry and saffron cream seafood with chilli and coriander
Serves: 2
2016-10-20
Ingredients
- 2 spring onions, finely chopped
- 4 cloves garlic, chopped
- 1 tbsp butter
- 1 tbsp curry powder
- Few saffron strands
- 1 small red chili, finely chopped
- 200ml coconut cream
- 150ml white wine
- 150ml fish stock
- 600g mixed seafood (mussels, vongole, prawns, baby squid)
- Salt and pepper
- 2 limes
- Small bunch coriander
Method
Start this recipe by heating the butter and sauté together the spring onions, garlic and chilli for 5 minutes. Add in the curry and saffron and cook for a minutes before splashing in the wine to evaporate. Add in the seafood, fish stock, coconut cream and season with salt and pepper. Place on the saucepan lid, shake together and cook for 5 minutes until the shellfish have opened. Stir in the juice of a lime and half of the coriander finely chopped. Serve the seafood and cream into 2 deep white plates with sprigs of coriander on the top as a garnish.
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