Directions:
- Place the mussels, flounder, shrimp and scallops in shallow bowl. Add lime juice, cilantro and cayenne; toss to coat. Refrigerate 30 minutes.
- 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.
- 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.
- 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 Facts
| Amount Per 1 Serving | |||
| Calories | 324.31 Kcal (1358 kJ) | ||
| Calories from fat | 142.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.8g | 24% | |
|---|---|---|---|
| Cholesterol | 75.58mg | 25% | |
| Sodium | 1018.22mg | 42% | |
| Potassium | 604.01mg | 13% | |
| Total Carbs | 21.09g | 7% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 25.51g | 51% | |
| Vitamin C | 15.1mg | 25% | |
| Iron | 4.4mg | 25% | |
| Calcium | 66.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 110.57 Kcal (463 kJ) | ||
| Calories from fat | 48.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 24% | |
|---|---|---|---|
| Cholesterol | 25.77mg | 25% | |
| Sodium | 347.15mg | 42% | |
| Potassium | 205.93mg | 13% | |
| Total Carbs | 7.19g | 7% | |
| Sugars | 0.71g | 8% | |
| Dietary Fiber | 0.62g | 7% | |
| Protein | 8.7g | 51% | |
| Vitamin C | 5.2mg | 25% | |
| Iron | 1.5mg | 25% | |
| Calcium | 22.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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