Indian-Style Seafood Stew

Ingredients

• 1 lb mussels
• washed and scrubbed
• 12 lb flounder fillets
• cut into 2-inch pieces
• 12 lb shrimp
• peeled and deveined
• 12 lb bay scallop
• 1 lime
• juice of
• 2 tablespoons chopped fresh cilantro (or more)
• 12 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 3 garlic cloves
• minced
• 1 onion
• finely chopped
• 1 medium tomatoes
• chopped
• 1 tablespoon tomato paste
• 2 teaspoons curry powder
• 12 teaspoon ground coriander
• 12 teaspoon cumin
• 12 teaspoon ginger
• salt and pepper
• to taste
• 1 (14 ounce) can unsweetened coconut milk
• 1 cup water
• jasmine rice
• cooked

Instructions

1. Place the mussels, flounder, shrimp and scallops in shallow bowl.
2. Add lime juice, cilantro and cayenne; toss to coat.
3. Refrigerate 30 minutes.
4. Heat oil in large heavy pot over medium heat.
5. Add garlic; cook 1 minute.
6. Add onion; cook until soft, about 5 minutes.
7. Stir in tomato and tomato paste; cook 5 minutes.
8. Add curry powder, coriander, cumin, ginger, and salt and pepper to taste; cook 1 minute.
9. Add coconut milk and water.
10. Simmer 15 minutes or until slightly thickened.
11. Bring liquid to boiling.
12. Add seafood; cover and cook 5 minutes or until fish is opaque and mussels are open (discard any that did not open).
13. Top with additional cilantro and serve over jasmine rice.