Seafood with curry sauce and basmati rice

04 November 2020
For 4
Prep time
20 minutes
Total time
20 minutes

100 g salmon fillet 
100 g seabass fillet 
6 big prawns, deveined and deshelled 
8 large mussels with or without shells
1 large onion, chopped 
1 clove of garlic, chopped 
1 fennel, chopped 
100 g celery, chopped
50 g carrot, chopped   
1 chili, chopped
1 tsp curry paste 
1 tsp curry powder
80 g white wine
50 g coconut milk 
50 g coconut cream 
2 tbsps coriander chopped
1 tbsp honey

For the rice

100 g basmati rice
200 g water
1 stick lemongrass 
10 g ginger
1 bay leaf 


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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