Seafood with Saffron Cream Sauce

12 medium green prawns

12 small mussels

2 tbsp. vegetable oil

500gr boneless white fish fillets, roughly chopped

200gr calamari rings

200gr scallops

1 medium onion, sliced

1 clove garlic, crushed

1 tbsp. mild curry powder

300ml cream

Pinch saffron powder

½ cup coconut milk

1 tbsp. corn flour

¼ dry white wine

2 tsp. fresh dill, chopped

• Shell and devein prawns, leaving tails intact.

• Scrub mussels and remove beards.

• Heat half the oil in wok.

• Add fish in batches, stir fry until just tender, remove.

• Add calamari to wok; stir fry until just tender, remove.

• Add scallops to wok; stir fry until just tender, remove.

• Add onion, garlic, curry powder and saffron powder to wok; stir fry until on ion is soft.

• Add cream, coconut milk, blended corn flour and wine, stir until sauce boils and thickens.

• Stir in all seafood and dill.

• Cook until mussels open.