Devein the shrimp and remove the legs, and wash the mussels thoroughly and remove the beards. Cut the white fish into 5 equally sized pieces. Sprinkle salt, pepper, and Curry Powder over the scallops and white fish.
Heat olive oil in a frying pan, sauté the scallops and white fish until cooked through, then remove from the pan. Next, add the mussels and Shrimp and fry lightly, then pour in the white wine. Cover with a lid, and simmer/steam until cooked through. Set aside the liquid released during the steaming process.
Heat olive oil in a separate pan, fry the garlic and onions until softened, then add Curry Powder and fry lightly. Add the tomatoes and fry until they break apart.
Add water to the steaming liquid from step [2] to top it up to 500 ml, then pour it into the frying pan from step [3].
When it comes to a boil, turn off the heat, break the Golden Curry Mix into pieces and add, then mix well until completely dissolved. Return to a low heat and simmer until thickened, stirring constantly to prevent burning. Add fresh cream to finish.
Serve the saffron rice in a bowl, pour over the curry sauce from step [5], and add the seafood from step [2].
[Note]
To make saffron rice, combine washed rice, water, and saffron, then leave to soak for about 30 minutes. Once the saffron color has been released, stir gently to ensure an even color, then cook the rice. As a guide, use 1–2 pinches of saffron per 450–500 g of rice.
