• PREP: 20M
  • COOK: 15M
  • SERVINGS: 3
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    INGREDIENTS

  • 1 kg fresh mussels
  • 250g white fish
  • 2 tbsp coconut oil
  • 1 garlic clove
  • 2 tbs WORLDFOODS yellow curry paste
  • 1 chili (mild or hot, to your taste)
  • Half a punnet of cherry tomatoes (approx 12)
  • 400ml -13oz tin of light coconut milk
  • 1 lime (for zest)
  • 2 kaffir lime leaves
  • 1 small handful of fresh coriander (cilantro) leaves.
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    PREPARATION

Click here for this recipe by Joel Mielle RECIPE 30 >