Preparation Time: 10 minutes

Cooking Time: 33 minutes

Servings: 4





½ lb Squid, trimmed and cut into 1-inch rings

½ lb Langoustine Tall Meat

½ lb Scallop Meat

½ lb Mussel Meat

4 tbsp Olive Oil

2 cups Shellfish Stock

2 Curry Leaves

2 tbsp Shallot Puree

3 tbsp Yellow Curry Paste

2 tbsp Ginger Paste

2 tbsp Garlic Paste

1 ½ tbsp Chili Powder

1 ½ tbsp Chili Paste

2 tbsp Lemongrass Paste

½ tsp Turmeric Powder

2 tsp Shrimp Powder

1 tsp Shrimp Paste

1 ½ cups Coconut Milk

1 cup Milk

2 tbsp Fish Curry Powder

Salt to taste



¼ cup diced Tomatoes

¼ cup chopped Onion

¼ cup chopped Okra

¼ cup chopped Eggplants



1. Add olive oil, shallot paste, yellow curry paste, ginger puree, garlic paste, lemongrass paste, chilli paste, shrimp paste, and curry leaves.

2. Stir-fry for 10 minutes on Sear/Sauté mode, until well combined and aromatic.

3. Next, add turmeric powder, fish curry powder, and shrimp powder. Stir-fry for another minute. Pour in the shellfish stock and close the crisping lid. Cook on Broil mode for 15 minutes.

4. Open the lid, and add the scallops, squid, chopped onion, okra, tomatoes, and aubergine. Stir lightly. Close the pressure lid, secure the pressure valve, and select a Steam mode on High pressure for 5 minutes. Press Start to start cooking.

5. Once the timer has ended, do a quick pressure release, and open the lid.

6. Add milk, coconut milk, scotch whiskey, and salt. Stir carefully not to mash the aubergine. Select Sear/Sauté and add mussel meat and langoustine. Stir carefully.

7. Simmer the sauce for 3 minutes, press Stop, and turn off the cooker. Dish the seafood with sauce and veggies into serving bowls. Serve with broccoli mash.



Calories 566;

Fat 38g;

Sodium 935mg;

Carbs 42g;

Protein 49g