Seafood with Saffron Cream Sauce


  • 12 medium green prawns
  • 12 small mussels
  • 2 tbsp. vegetable oil
  • 500g boneless white fish fillets, roughly chopped
  • 200g calamari rings
  • 200g scallops
  • 1 medium onion, sliced
  • 1 clove garlic, crushed
  • 1 tbsp. mild curry powder
  • 300ml cream
  • Pinch saffron powder
  • ½ cup of coconut milk
  • 1 tbsp. cornflour
  • ¼ dry white wine
  • 2 tsp. fresh dill, chopped


  1. Shell and devein prawns, leaving tails intact.
  2. Scrub mussels and remove beards.
  3. Heat half the oil in a wok.
  4. Add fish in batches, stir fry until just tender, remove.
  5. Add calamari to wok; stir fry until just tender, remove.
  6. Add scallops to wok; stir fry until just tender, remove.
  7. Add onion, garlic, curry powder and saffron powder to wok; stir fry until onion is soft.
  8. Add cream, coconut milk, blended cornflour and wine, stir until sauce boils and thickens.
  9. Stir in all seafood and dill.
  10. Cook until mussels open.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe