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