Kanishka Seafood Curry - James Martin Chef

Ingredients

• 12 Whelks (shelled)
• 50 gm Shrimps
• 8 Head on Prawns
• 1 fillet Seabass, cut into 4 pieces
• 1 fillet Red Snapper, cut into 4 pieces
• 4 large Scallops
• 5 tbsp coconut oil
• 2 tbsp butter
• ½ lemon
• 2 cloves garlic, skin on, smashed
• 10 curry leaves
• 2 cloves garlic
• 4 tbsp Coconut oil
• 1 tsp Black Mustard seeds
• 10-15 Curry Leaves
• 2 Garlic cloves, chopped
• 1 knob of ginger, chopped
• 1 banana shallot, chopped
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• 1 tsp coriander powder
• 2 tbsp tomato puree
• 1 tbsp tamarind extract (puree) ( Fresh not bottled)
• 400 ml coconut milk
• Salt to taste
• Amaranth
• Fennel cress
• Sorrel red vein
• Corn flowers