An easy to make recipe from Myanmar, this Burmese Seafood Curry is light and is traditionally cooked with just fish, known as Burmese Tomato Fish Curry.
Marinade the seafood (apart from the mussels) with the fish sauce and turmeric and leave aside while you get all the other ingredients ready.
Scrub the mussels, pull the beard off and set aside. Wash your hands.
Cut the onion into quarters
Cut the chillies up into 2-3 parts, depending on size.
In a chopper, chop the onion, garlic and chillies to form a paste. You shouldn't need any water as the onion contains enough moisture.
Using a knife, chop up the fresh coriander and set aside.
Heat the oil in a large wok on medium high heat.
Sauté the onion paste for 2-3 minutes until fragrant.
Add the chilli powder, chilli flakes and sugar and cook for another minute.
Add the tomatoes and three quarters of the water and bring to boil.
Lower the heat right down and simmer, uncovered, for 10 minutes until the sauce has thickened.
Increase the heat, add all the seafood in, including any marinade juice, stir and bring back to boil.
Cover and cook for 5-7 minutes, until your seafood is cooked right through and the mussels have all popped open. I like to cover the wok in this step to ensure that the mussels get steamed.
Check seasoning, adding a little salt if necessary, turn the heat off and stir in a touch of freshly ground black pepper.
Scatter the fresh coriander all over and serve immediately, perfect with some plain rice. But also great with French baguette!