​Scottish Seafood
​1. Steam the mussels until open then remove the meat.
2. Blanch the langoustines in boiling salted water for 2 minutes then remove the tails from the shells.
3. Trim the squid and cut into 1 inch rings.
​Vegetable Garnish
​1. Heat oil in a large saucepan, then add curry leaves and pastes. Fry over a low heat for 15 minutes until combined.
2. Add in fsh curry powder, turmeric powder, dried shrimp, candlenut and belachan and fry for a further 5 minutes until the mixture is fragrant.
3. Pour in the shellfsh stock, bring to boil and simmer for 20 minutes.
4. Add in the squid, scallops, rice noodles and vegetables. Cook for a further 6 minutes before adding the coconut and carnation milk.
5. Season with chicken powder and salt to taste.
6. Finally, add the mussels and langoustine last and allow to warm through.
7. Gently sweat the vegetable garnish together in a little oil for 2-3 minutes.
​To Serve
Ladle the curry into individual bowls and garnish with the lightly cooked vegetables.
Serve immediately.