Written by Kaitime
* 750g kumara , peeled, cored and cut into large chunk
* ·500g potatoes, peeled and cut into medium-sized chunks
* 85g butter
* 300ml fresh fish stock
* 1kg fresh green lip mussels, scrubbed clean
* 1 large onion, chopped
* 1 tbsp medium curry powder or paste
* 50g plain flour
* 400ml can coconut milk
* 750g trevally or kahawai,, skinned and cut into large cubes
* 100g raw tiger prawn tails
* ¼ cup fresh coriander , chopped
* Salt and pepper
* Grated Cheese
Boil the kumara and potatoes for 15-20 minutes until tender. Drain and mash well with 25g butter and seasoning. Cover and set aside.
Bring the stock to the boil in a large pan. Tip in the mussels, cover and leave to steam for about 3 minutes or until the shell opens. Drain into a colander set over a large bowl to reserve the stock. Remove and throw away the shells and any un-opened mussels.
* Cover the cooked mussels to stop them drying out
Melt the remaining butter and fry the onion until softened. Stir in the curry powder and flour, and cook for about 1 min. Pour in the coconut milk and ½ cup of the reserved mussel stock and stir well until you have a smooth sauce. Leave to simmer for 5 minutes until it thickens.
Add the trevally to the sauce, return to a simmer and cook for 3-4 minutes, stirring occasionally, but trying not to break up the fish. Stir in the mussels meat, prawns and coriander, season, then tip into a large ovenproof dish. Spread the kumara and potato mash over the top. Sprinkle over the cheese
To serve grill until the mash is golden and crusty. To eat later cool, cover, then chill for a couple of hours.
To serve, heat oven to 180C and bake for 35-40 minutes until hot all the way through.
Like more spice? Prefer all prawns?
To make it spicy add a couple of chopped and seeded fresh red chilies when frying the onion for added heat. For an all-prawn version, substitute a 400g bag of peeled tiger prawns for the mussels