¼ tsp garlic salt
½ tsp cayenne pepper
½ tsp ground turmeric
½ tsp ground ginger
1 tsp ground cumin
1 tsp salt
1 tsp pepper
1 tbsp stone ground mustard
1 tbsp yellow mustard
5 cloves garlic
½ cup coconut milk (make sure to stir it) – this can be found in the ethnic aisle at Jewel or shopping market in a can
¼ cup red onion
½ cup yellow grape tomatoes
2 whole red roma tomatoes
1 green serrano pepper
Additional Ingredients
½ lb squid (calamari)
½ lb mussels
1 tbsp yellow mustard seeds (hold until the end)
2 cups fresh spinach (hold until the end)
½ box whole wheat pasta
2 tbsp olive oil (1 tbsp for cooking the fish and 1 tbsp for cooking everything together at the end)
Directions
Place the spices and sauce ingredients into a blender and blend for about 10 seconds or until sauce is not lumpy. Hold onto the sauce.
Cook the pasta separately on another burner for about 10-15 min until it’s al dente and strain. Hold onto the pasta.
Place the squid in a pan at medium/high heat with 1 tbsp olive oil. Do not add the mussels yet. When the squid starts turning golden brown, add the mussels with the squid and cook them for about 5 minutes or until ready. If you’re using frozen fish, make sure to strain after it’s cooked (or strain if necessary).
After straining the fish (if necessary), add another tbsp of olive oil to the pan you used for the fish re-add the strained fish to the pan. Next, add the cooked pasta, spinach, mustard seeds, and sauce on medium heat for about 5 minutes for the sauce to soak in with the rest of the ingredients.
Keep stirring and enjoy! This course serves about 6. Total time to cook and prepare is about 30 minutes!
