Seafood with Saffron Cream Sauce
Ingredients
- 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
Instructions
- Shell and devein prawns, leaving tails intact.
- Scrub mussels and remove beards.
- Heat half the oil in a wok.
- Add fish in batches, stir fry until just tender, remove.
- Add calamari to wok; stir fry until just tender, remove.
- Add scallops to wok; stir fry until just tender, remove.
- Add onion, garlic, curry powder and saffron powder to wok; stir fry until onion is soft.
- Add cream, coconut milk, blended cornflour and wine, stir until sauce boils and thickens.
- Stir in all seafood and dill.
- Cook until mussels open.