- 600g fish fillets (such as barramundi, ling or snapper), skin on, cut into large chunks
- 250g peeled, deveined prawns
- 1 teaspoon garam masala, plus 1 1/2 tablespoons, extra
- 1 teaspoon sweet paprika
- 1 teaspoon sea salt
- 1 lime, juiced
- 2 tablespoons ghee or vegetable oil
- 3 onions, thinly sliced
- 2 long fresh green chillies, finely chopped
- 4 garlic cloves, finely chopped
- 2cm-piece fresh ginger, peeled, finely grated
- 1 teaspoon chilli powder (or to taste)
- 4 tomatoes, finely chopped or blended to a rough puree
- 400g (2 cups) basmati rice
- 625ml (2 1/2 cups) fish stock
- 500g black (local) mussels, scrubbed, debearded
- Fresh coriander sprigs, to serve
- Thinly sliced green chilli, to serve
- Lime wedges, to serve
- Step 1Combine the fish, prawns, garam masala, paprika, salt and lime juice in a large glass or ceramic bowl. Cover and place in the fridge until required.
- Step 2Heat the ghee or oil in a large cast-iron or heavy-based saucepan over medium heat. Add the onion and a pinch of salt and cook, stirring often, for at least 10 minutes, until the onion is caramelised and dark brown. Add the chilli, garlic, ginger, extra garam masala and chilli powder and cook, stirring, for 1 minute. Add the tomato and 80ml (1/3 cup) water. Stir to combine. Simmer for 3-4 minutes to develop the flavours.
- Step 3Stir the rice into the tomato mixture. Add the stock. Bring to a gentle simmer. Turn the heat to low, cover and cook for 10 minutes. Gently fold through the fish and prawns. Cover and cook for 5 minutes or until the liquid is absorbed. Add mussels in a single layer, pressing them halfway into the rice. Cover and cook for a further 5 minutes or until the mussel shells have opened and seafood is cooked through. Remove from the heat and sprinkle with coriander and chilli. Serve with lime wedges.
Keeping the skin on the fish fillets helps to keep the pieces intact – without it, they’re more likely to break up when serving.
If you’d prefer to leave the chilli powder out altogether, just replace it with an extra 1/2 tsp sweet paprika for colour.
- Author: Marion Grasby
- Image credit: Guy Bailey
- Publication: Taste Magazine