Ingredients
- 200g King prawns
- 120g Squid (rings) Scallops & mussels
- 1 Salmon fillet
- 200g Golden Sella basmati rice
- 200g plum tomatoes
- 1 onion, red pepper, scotch bonnet
- 2 cloves of garlic
- 2 tbsp of olive oil
- pinch sea salt and ground black pepper
- 1 tsp curry powder
- fresh thyme
- 1 bay leaf
- 1 tsp chilli flakes
- 1 tsp mixed herbs
Instructions
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In a food processor add 2 onions, tomatoes, garlic, scotch bonnet and bell pepper. Pulse until smooth.
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Add olive oil to a heated pan and pour in the blended tomatoes and onions, followed by the seasonings; bay leaves, mixed herbs, fresh thyme, black pepper, curry powder and salt to taste.
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Simmer for 15 minutes until the sauce has reduced and is deep red in colour.
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Add the rice, 2 cups of water. Bring to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
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For this seafood. In a separate pan add olive oil, then begin adding the seafood mix one at a time.
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Season all the seafood with black pepper, mixed herbs, sea salt and garlic.
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Lightly stir fry for 3-4 minutes until cooked.
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Once the rice has cooked add the seafood over the rice and serve.