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13 December 2012,04:02 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Rinse the fish fillets in cold water and dry them well on kitchen paper, sprinkle with little salt into a shallow dish.
  • In a large pan, bring half the coconut milk to the boil and heat, stirring, until it separates.
  • Add the curry paste and cook until fragrant. Add the sugar and continue to cook for 1 minute.
  • Stir in the rest of the coconut milk and bring back to the boil. Add the king prawns, mussels, pineapple and bay leaves.
  • Reheat until boiling and then simmer for 5 minutes, until prawns are cooked and the mussels have opened.
  • Discard any mussels that have not opened and the bay leaves if you like.
  • Serve the curry garnished with chopped red chilies and coriander leaves.


  • 750 ml coconut milk
  • 2 tablespoon curry paste
  • 1 tablespoon granulated sugar
  • 250 grams king prawns or jumbo shrimp, shelled and deveined
  • 500 grams mussels, cleaned and beards removed
  • 200 grams fresh pineapple, finely crushed or chopped
  • 2 bay leaves
  • 2 fresh red chilies, chopped, to garnish
  • Coriander (cilantro) leaves, to garnish

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