-
1
In a small saute pan over medium heat, toast the coriander, cumin and pepper, shaking the pan often, until fragrant, 2 to 3 minutes.
-
2
Set aside.
-
3
In a very large saucepan over medium heat, warm the oil.
-
4
Add the onion and saute until translucent, about 5 minutes.
-
5
Add the ginger, garlic, lime zest, lemongrass, chili and toasted spices and cook, stirring, until fragrant, 3 to 4 minutes.
-
6
Add the coconut milk, stock, pureed cilantro, lime juice and brown sugar, bring to a boil and immediately reduce the heat to low.
-
7
Simmer for 5 minutes to blend the flavors of the curry base.
-
8
Season with salt and set aside.
-
9
Meanwhile, clean the squid: Working with 1 squid at a time, pull the head from the body.
-
10
Cut the head from the tentacles above the eyes and discard the head.
-
11
Squeeze the hard 'beak' from the base of the tentacles.
-
12
Cut the tentacles in half and set them aside.
-
13
Remove the transparent 'quill' from the body and discard; rinse the body well and peel off the speckled skin.
-
14
Cut the body into rings 1 inch wide.
-
15
Set aside.
-
16
Bring a saucepan three-fourths full of salted water to a boil over high heat.
-
17
Add the cucumbers, boil for 3 minutes, drain and cool under running water.
-
18
Return the curry base to a simmer over medium heat.
-
19
Cut the fish fillets into 2-inch cubes and add to the base along with the clams (discarding any that fail to close to the touch) and cucumbers.
-
20
Simmer until the fish is opaque throughout, about 8 minutes.
-
21
Add the shrimp, scallops and squid during the last 3 minutes of cooking.
-
22
Ladle into a warmed serving bowl, discarding any clams that failed to open.
-
23
Garnish with the mint and cilantro and serve immediately.
