INGREDIENTS
2 TBSP peanut oil
1 red onion
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. dry mustard
1/2 tsp. kosher salt
1/4 tsp. turmeric
2 small green chiles
2 TBSP fresh ginger
5 medium tomatoes
1/2 c. dried unsweetened coconut
3/4 lb. mussels
1/2 lb. shrimp
1/4 lb. sea scallops
1/4 lb. squid
2 TBSP lemon juice
1/3 cup coarsely chopped fresh cilantro
Cilantro leaves
DIRECTIONS
In a wok or a large, deep skillet, heat oil over medium heat.
Add onion, cumin, coriander, dry mustard, salt, and turmeric.
Stir-fry until onion softens, about 3 minutes.
Add chiles and ginger; cook, stirring, 1 minute.
Increase heat to high and add tomatoes, coconut, and seafood.
Stir-fry 3 to 5 minutes, until shrimp are cooked through.
Discard any mussels that don't open once cooked.
Sprinkle with lemon juice and chopped cilantro.
Stir to combine and garnish with cilantro leaves.
