Mixed Seafood Masala

Impress the guests with this wonderful seafood inspired dish.

By Fusion Lifestyle Reporter
February 20, 2012, 2:26 pm
Mixed Seafood Masala

Impress the guests with this wonderful seafood inspired dish (Courtesy of Pataks).

Mixed Seafood Masala with Saffron Scented Pilau Ingredients:

700g mussels, cleaned

200g rice (washed in several changes of water and left to soak in cold water for 30 minutes)

2 tbsp vegetable oil

16-20 raw tiger prawns, shell removed but tails left on

10 small squid, cleaned and sliced into rings

2 garlic cloves finely chopped

2 tbsp root ginger, finely chopped

1 red chilli, sliced

1-2 tbsp Patak’s Tikka Masala Paste

½ litre fish/vegetable stock, or water if you prefer

170ml double cream

100g peas, thawed if frozen

Good pinch of saffron

Juice of ½ lime

Salt, to taste

Step by step guide:

­Check the mussels are closed and discard any that do not close when tapped on a hard surface.

Put the rice into a pan with 400ml water and 1 tsp of salt and stir well.

Bring to a rapid boil before popping a lid on and reducing the heat to low. Leave to cook for 10 minutes resisting the urge to peak into the pan.

In the meantime make the Masala. Heat half the oil in a large pan and cook the prawns for a few minutes until they have turned pink.

Remove and add the squid to the pan. Cook for 2 minutes before removing.

In the same pan, heat the remaining vegetable oil and add the garlic, ginger and red chilli.

After 1 min add the Patak’s Tikka Masala Paste. Heat for 2 minutes.

Add the fish/vegetable stick and stir well.

Once it starts boiling, add the cream and stir well.

Add the mussels and bring back to the boil before adding the squid, prawns and chopped coriander.

Add the peas to the rice and sprinkle in the saffron

Stir briefly with a fork and place the lid back on. Turn off the heat and leave to cool in the residual heat for a further 5 minutes.

Check the mussels have opened and discard any that haven’t.

Taste the mixed seafood masala. Squeeze in the lime juice and season with salt.

Serve simply over a large spoon of Saffron Scented Pilau.

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