Add in a pan all seafood and marinate with olive oil, salt and pepper.
Add olive oil in a pan and sauté onion, garlic, fennel, celery and carrot. Add wine and then curry powder and curry paste.
Add milk coconut milk and cream and let simmer for about 5 minutes. Add sauce in a blender to get a smooth texture.
Add rice, lemon grass, ginger, bay leaf and water in a pan. Boil for about 15 minutes until water is absorbed. Place pan with seafood in a preheated oven and bake at 200C.
Transfer the curry sauce in a skillet and add chopped coriander and honey. Add in seafood and turn off heat.
Ingredients
100 g sea bass fillet
6 large shrimps peeled
8 large mussels with shell or without
For the rice
100 g basmati rice
200 ml water
Salt
1 pc lemongrass
10 g ginger
1 bay leaf
For the curry sauce
100 g celery, finely chopped
50 g carrot, finely chopped
80 ml white wine
50 ml coconut milk
50 ml coconut cream
1 large onion, finely chopped
1 tsp. garlic, finely chopped
1 fennel, finely chopped
1 chili, finely chopped
1 tbsp curry paste
1 tsp powder curry
2 tbsp coriander finely chopped
1 tbsp honey
Method
Add in a pan all seafood and marinate with olive oil, salt and pepper.
Add olive oil in a pan and sauté onion, garlic, fennel, celery and carrot. Add wine and then curry powder and curry paste.
Add milk coconut milk and cream and let simmer for about 5 minutes. Add sauce in a blender to get a smooth texture.
Add rice, lemon grass, ginger, bay leaf and water in a pan. Boil for about 15 minutes until water is absorbed. Place pan with seafood in a preheated oven and bake at 200C.
Transfer the curry sauce in a skillet and add chopped coriander and honey. Add in seafood and turn off heat.
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