Sea Bass, Mussel and White Wine Curry Recipe - Great British Chefs

Ingredients

• 16 live mussels
• 4 sea bass fillets, sliced into 2 or 3 pieces and scored on the skin side
• 20 small shallots, or ideally Madras onions
• 250g of banana shallot
• 15g of garlic
• 100ml of avocado oil, or vegetable oil
• 1 tsp mustard seeds
• 6 green chillies
• 200ml of white wine, floral or off dry
• 16 curry leaves, fresh
• 1 1/4 tsp turmeric
• 250ml of coconut water
• 100ml of coconut milk
• 8 cherry plum tomatoes, halved
• 1 tbsp of coriander, roughly chopped
• salt
• pepper
• 1 lime, juiced