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Ingredients
- 3tbsp sunflower oil
- 1 onion, peeled and finely chopped
- 2 cloves of garlic, peeled and sliced
- 1 x 3cm piece of ginger, peeled and finely chopped
- 10 cardamon pods, lightly crushed
- 1tsp mild curry powder
- ½tsp cumin powder
- ½tsp ground coriander
- 750ml chicken or vegetable stock
- 1 tin full fat coconut milk
- 50ml lime cordial or juice of 2 limes and a pinch of sugar
- Salt and black pepper
- 300g mussels, de-bearded and cleaned
- 300g salmon fillet, cut into chunks
- 300g monkfish fillet, trimmed and cut into 1cm slices
- 8 langoustines
- 4 spring onions, cut into chunks
- 1 punnet of cherry tomatoes, halved
- 1tbsp toasted sesame oil
- Some roughly chopped coriander and basil
1 Put the oil into a large deep pot and add the onion, garlic and ginger.
2 Cook gently for five minutes or so, then add the spices. Cook these carefully for a couple of minutes until they release their aroma, then add the stock.
3 Reduce this by one-third, by simmering, then add the coconut milk and the lime, then season. This can be done a couple of hours ahead if you wish.
4 Bring the broth to a gentle simmer, then drop in the mussels, salmon and monkfish, cook gently for five minutes then add the langoustines, spring onions, tomatoes and sesame oil.
5 After two minutes add the herbs , check for seasoning and serve over rice.
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