Ingredients

	4
8	prawns – peeled
8	mussels
200 g	white fish fillets
200 g	smaller squid
2 tablespoons	oil
1 teaspoon	fresh ginger, chopped
½ teaspoon	turmeric powder
80 g	onion, diced
400 g	tomato, peeled and diced
800 ml	water
1 teaspoon	teaspoon lime rind, grated
½ teaspoon	teaspoon coriander root, grated
2 teaspoons	Vegeta Chicken Stock Powder
2 teaspoons	brown sugar
2 teaspoons	lime juice
1	small chilli, choped
1 pinch	salt
1 tablespoon	basil, chopped

Preparation

1. Wash the prawns and mussels well.
2. Cut the fish into small pieces (4 cm) and the squid into even smaller pieces.
3. To hot oil, add ginger, turmeric and onion. Cook for about a minute. Add the tomato and cook for a few more minutes.
4. Cover with water, add lime rind, coriander and Vegeta Chicken Stock Powder. Cook for 10 minutes.
5. Add sugar and seafood. Bring to boil and cook covered for another 10 minutes.
6. Remove and dispose of unopened mussels, mix in lime juice, chilli and salt (according to taste). Just prior to serving sprinkle with basil.