Olive oil
2 medium sized carrots, diced
2 bell peppers, diced
2 large white onions, diced
3 large tomatoes, diced
1 tsp curry powder
1 tsp tumeric powder
2 fillets of white fish of your choice, chopped in to medium sized chunks
1 and a half mugs of basmati rice, washed and soaked
300g fresh prawns
200g mussels
2 chicken/veg/fish stock cubes
1 green chilli, sliced for garnishing
Small handful of fresh coriander for garnishing
Half a lemon, juiced
Salt/pepper to season
directions
1. Fry diced carrots, bell peppers, onions and fresh tomatoes in olive oil in a large sauce pan
2. Add curry and tumeric powder
3. Place chunks of white fish in the masala, and season with salt/pepper
4. Add basmati rice
5. Add fish/chicken/veg stock cubes
6. Halfway through cooking, add prawns
7. 5 mins before dish is completely cooked, add the mussels, place the lid on top of the sauce pan and let it steam
8. When the rice has fully absorbed all the stock, you are good to go
9. Garnish with green chillies, coriander, lemon juice and olive oil and serve
