Cornish Hake and Yellow Thai Style Mussel and Prawn Curry
with Pea Pods, Jasmine Rice and Coriander
- Fish
- Molluscs
- Crustaceans
- Soya
- Wheat
- Cereals containing gluten
Pairing mussels with king prawns, this indulgent Yellow Thai Style Mussel and King Prawn Curry brings a restaurant quality experience straight into your home.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Skin-On Hake Fillets
(Contains: Fish)
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
1 unit(s)
Lime
1 bunch(es)
Coriander
500 grams
Mussels
(Contains: Molluscs)
240 grams
King Prawns
(Contains: Crustaceans)
80 grams
Young Pea Pods
1 sachet(s)
Thai Style Spice Mix
45 grams
Yellow Thai Style Paste
(Contains: Soya)
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, pat the hake dry with kitchen paper and lay it skin-side down onto a lined baking tray.
When the oven is hot, bake on the top shelf until cooked through, 14-16 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, trim the carrot, then slice into 0.5cm thick rounds (no need to peel).
Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges. Roughly chop the coriander (stalks and all).
Drain and rinse the mussels in a colander. Discard any broken shell pieces. TIP: If you prefer your mussels shelled, carefully open the shells and gently pick out the mussels. Otherwise, if you're happy to serve them with shells, leave them as is.
Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw seafood.
Heat a drizzle of oil in a large saucepan with a tight-fitting lid on high heat.
Once hot, add the carrot and pea pods. Stir-fry until tender, 2-3 mins, then reduce the heat to medium.
Add the garlic, Thai style spice mix and yellow Thai style paste. Fry for 1 min more.
Stir in the coconut milk, soy sauce and sugar for the sauce (see pantry for amount) and bring to the boil. Simmer for 1-2 mins.
Gently stir the prawns and mussels through the curry sauce, then pop the lid on.
Simmer gently, stirring occasionally, until the prawns are fully cooked and the mussels are piping hot, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Mussels served in shell, beware of sharp edges or broken shell. Discard any unopened mussels. Ensure they're piping hot throughout.
When the prawns and mussels are cooked, remove the pan from the heat.
Add a squeeze of lime juice and stir in the lime zest and half the coriander.
Taste the curry and season with salt, pepper, sugar and more lime juice if needed.
Serve the Thai style prawn and mussel curry in large serving bowls. Top with the hake. Sprinkle over the remaining coriander.
Serve with any remaining lime wedges for squeezing over.
Fluff up the rice with a fork and serve on the side.
