Ingredients

Amount	Measure	Name
1	each	Morten Bay Bug
3	each	Squid Tubes
450	g	Prawns
20	each	Mussels
300	g	Fortune Fragrant Jasmine Rice
60	g	Chopped Coriander
7.5	each	Bay Leaf
6	each	Cumin Seeds
6	each	Whole Nutmeg
9	each	Red Cardamon
3	each	Black Cadamon
9	each	Whole Cloves
30	g	Black Mustard Seeds
1.5	kg	White Onion
12	g	Cumin Powder
30	g	Cashews
15	g	Coriander Root
1.5	each	Green Chilies
30	g	Onion
600	mL	Coconut Cream
30	mL	Tamarind Paste
7.5	g	Coriander Powder
8	g	Turmeric Powder
9	g	Garam Masala
2	g	Garlic
2	g	Ginger

Method

To make the curry paste.

Step 1

From the ingredients list above, all ingredients from the Bay Leaf down are included in the curry paste. To begin, soak the cashews for 24 hours and strain.

Step 2

Take the white onion and boil it in enough water to just cover the whole of the onion. Boil until soft and most of the liquid has evaporated and blend the onion into a paste.

Step 3

Take the remaining onion, chop finely and fry. Combine the fried onion with the strained cashews and blend with the coriander root, the green chili, ginger and garlic into a smooth puree.

Step 4

In a heavy bottom pot, add the onion paste, with the herbal puree and fry until fragrant, taking care not to burn. Add in all of the spices and simmer until aromatic. Add the coconut cream and continue to simmer. Set aside until needed.

To make the seafood curry.

Step 5

Cook your Fragrant Jasmine Rice according to packet instructions.

Step 6

Prepare your seafood and sauté in a hot pan, adding the pre-made curry sauce, specified above. Heat until it boils and all of the seafood
cooks through.