Trio Restaurant & Lounge, Cambridge Suites Hotel, Sydney, NS
East Coast Hot Pot is made with shrimp, scallops, mussels, salmon & haddock in a creamy coconut curry sauce and served over a bed of basmati rice. Make it yourself this weekend to share with family and friends.
Coconut Curry Sauce
• 2 cans coconut milk (403 ml)
• ¼ C tomato paste
• 2 oz pureed ginger
• 1 oz pureed garlic
• ¼ bottle curry paste
• 1/3 C brown sugar
• ½ Tbsp curry powder
• ½ Tbsp paprika
• 6 oz salmon, cubed
• 4 dozen mussels (live, in shell)
• 6 oz haddock cubed
• 8 large shrimp
• 8 large scallops
To Garnish and Plate
• chili flakes to taste
• hot sauce to taste
• fresh parsley
• basmati rice
Sautee garlic and ginger in large skillet over medium heat without browning.
Add all remaining coconut curry sauce ingredients and bring to a simmer.
Simmer until mix begins to thicken slightly.
Remove from heat and puree with blender.
Return coconut curry sauce to skillet, add seafood and simmer together until mussels open (about 8 mins).
Reach desired thickness by adding a cornstarch slurry (equal parts cornstarch and cold water).
Season to desired level of spice with chili flakes and hot sauce.
Serve on a bed of basmati rice and garnished with parsley and hot sauce.