Indian-Style Seafood Stew

• 1 lb mussels, washed and scrubbed
• 12 lb flounder fillets, cut into 2-inch pieces
• 12 lb shrimp, peeled and deveined
• 12 lb bay scallop
• 1 lime, juice of
• 2 tablespoons chopped fresh cilantro (or more)
• 12 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 onion, finely chopped
• 1 medium tomatoes, chopped
• 1 tablespoon tomato paste
• 2 teaspoons curry powder
• 12 teaspoon ground coriander
• 12 teaspoon cumin
• 12 teaspoon ginger
• salt and pepper, to taste
• 1 (14 ounce) can unsweetened coconut milk
• 1 cup water
• jasmine rice, cooked

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

mussels, flounder fillets, shrimp, bay scallop, lime, fresh cilantro, cayenne pepper, olive oil, garlic, onion, tomatoes, tomato paste, curry powder, ground coriander, cumin, ginger, salt, unsweetened coconut milk, water, jasmine rice

Taken from www.food.com/recipe/indian-style-seafood-stew-424539 (may not work)