Serves: 4

Prep time: 45min

  • 1T oil
  • 1 onion, finely chopped
  • 2 tsp garlic, crushed
  • 2 tsp ginger
  • 400g half opened mussels in shell 200g hake, cubed
  • 400g prawns
  • 1T medium curry powder
  • 2T tomato paste
  • 1 cup long grain rice
  • 1 can tomatoes, chopped
  • 1T sugar
  • 4 cups chicken stock
  • 1/2 cup white wine
  • 1 cup frozen peas
  • salt and pepper to taste 


1. In a large saucepan, heat oil and saute onion, garlic and ginger until onionn is translucent.Add the seafood mixture, hake and prawns, cook for 7 minutes. 

2. Add curry powder and rice, cook until rice is coated. Add tomato paste and chopped tomatoes and cook, stirring for another two minutes.

3. Pour stock, a laddle at a time, together with wine, alternating until all liquid has been added and absorbed.

4. Add peas and season with salt and pepper to taste. Serve.