Ingredients (Serves 5-6)
50g clarified butter
1.25kg fish bones
75g onion – chopped
50g carrot – sliced
15g ginger – crushed
50g button – mushrooms
50g spring onion – sliced
2g bay leaf
100g coriander stems
30g lemon rind
1/2 cup coconut milk
5g ginger juliennes
30g coriander leaves – chopped 15g dill leaves
5 shrimps
5 mussels
100g squid rings
5ml saffron – dissolved in milk
Method
To prepare fish stock, heat butter in a saucepan, and then add fish bones, carrot, onion, ginger and mushrooms. Cook until they sweat slightly, then add water and bring to a boil. Let it simmer on low heat for 30 minutes, then season with bay leaves and pepper corns. Now add coriander stems and simmer it for another 5 minutes. Strain stock and set aside. Meanwhile, in a separate saucepan, sweat the shrimps along with squid rings and mussels. Add strained stock, lemon rind and coconut milk to shrimps, and allow to boil. Adjust seasoning, garnish fish curry with coriander leaves, ginger juliennes, dill and saffron. Serve hot.
