Recipes

Heat the coconut oil in a large pan, add the onions and stir through. Sprinkle with a little sea salt. Add 2 tablespoons of water and cook the onions until soft – you may have to add a little more water throughout until this is achieved.

Turn up the heat and lightly brown them and then stir in the ginger, garlic and chilli. Cook for a minute. Add the spice mix plus a little water to form a paste and fry it for a minute.

Now add the tomatoes, stock and coconut. Bring to the boil and stir until the coconut is dissolved. Taste the sauce and adjust the seasoning if needed. Add a squeeze of lemon to balance the sweetness of the sauce.

Now add the mussels, if using. When they open, add in the fish which should be cut into largish chunks. Push it under the sauce and wait for it to turn opaque which will take about 2 minutes (make sure the sauce is bubbling).

Add the prawns, pushing them under the hot sauce, followed by scallops. When the prawns are pink all over, add the squid over the surface. Cover with a lid and remove from the heat. Leave the curry to stand for 5 minutes so the squid cooks gently in the steam. Before serving, turn the curry once with a large spoon.

I sometimes like to finish this curry with a handful of fresh curry leaves, or chopped coriander