Mussel and seafood noodle curry
|1||Kaffir lime leaf|
|2 Tbsp||Ginger, freshly grated|
|2 Tbsp||Basil, chopped|
|2 Tbsp||Coriander, chopped|
|1 tsp||Brown sugar|
|400 ml||Coconut milk|
|2||Fish fillets, skinned and boned such as terakihi, cod or dory|
|15||Prawns, uncooked shelled with tails attached|
|175 g||Singaporean noodles|
|2 Tbsp||Mint, chopped|
- Crush garlic, peel and chop finely. Cut chilli in half and remove seeds. Chop flesh finely. Remove rib from lime leaf and roll up. Slice leaf finely.
- Heat oil in a large saucepan. Add garlic, chilli, lime leaf, ginger, coriander, basil and brown sugar. Stir to combine for one minute. Add coconut milk. Cook for one minute, stirring constantly. Remove from heat. Shell most of the mussels, leaving a couple for garnish.
- Cut fish into 2cm pieces. Add fish to coconut mixture with all the mussels, prawns and noodles. Return to heat and cook without boiling until fish and mussels in shells are cooked. Serve in bowls sprinkled with mint.