- Prepare all the fish: cut the white fish fillet into large chunks.
- Check the mussels for life – discard any that won’t shut if sharply tapped and any that are damaged. Mussels that are tightly closed are live. Remove the beard (threads growing from the middle of the mussel). Rinse in cold water and keep covered with a damp cloth , refrigerated – until required.
- Slice the squid into thick strips and set aside.
- Cook the onion in the oil over a very low heat until golden brown, this may take 20 – 25 minutes. Stir occasionally to prevent it burning.
- Put the ginger, chilli, garlic, powdered spices and coconut cream into a food processor and whizz together until finely chopped. Stir into the cooked onion and cook for a further 3 minutes over a medium heat, stirring all the time. Add the tomatoes and tamarind, bring to the boil and simmer for 4 – 5 minutes. Season to taste and add the coriander. This base can be made in advance and re-heated to serve.
- Cook the butternut squash according to packet instructions and pile into 4 individual serving dishes. Spoon the cooked seafood and coconut sauce over the top. Garnish with a few extra sprigs of coriander to serve.
To serve: Add the white fish fillets and mussels to the coconut base. Ensure the mussels are pressed under the level of the liquid and cook over a low heat, without stirring, until the fish has lost its translucency and the mussels and opened and nestled into one shell. Stir in the squid and cook for a further 30 seconds or until it has turned white. Season again to taste and add lime juice.