Seafood Curry | Seafood Recipes | Jamie Oliver Recipes

Ingredients

• 400ml can of light coconut milk
• 200g large, raw prawns, from sustainable sources, ask your fishmonger, peeled and butterflied with tail-shells on
• 4 small, fresh red mullet fillets, from sustainable sources, ask your fishmonger, scaled and pin-boned
• 2 fresh sea bream fillets, from sustainable sources, ask your fishmonger, scaled, pin-boned and cut into large pieces
• 2 handfuls of fresh, live mussels, from sustainable sources, ask your fishmonger, washed and debearded
• 1 splash of soy sauce
• cooked medium egg noodles, to serve
• For the curry paste
• 6 spring onions, washed and trimmed
• 3 hot red chillies, deseeded (2 finely chopped and 1 finely sliced)
• 2 garlic cloves
• 1 thumb-size piece of ginger, finely chopped
• 2 lemongrass stalks, trimmed and finely chopped
• zest and juice of 2 limes
• a large bunch of fresh coriander, stalks removed and finely chopped, and leaves reserved to garnish
• olive oil