Spicy seafood bisque

Thinly slice the onion.
Peel and roughly chop the tomatoes. The seeds can be left in or removed if you wish.
Peel and thinly slice the garlic.
Remove the stalk from the chilli and deseed. Chop finely.
Strip the curry leaves down to individual leaflets.
Grate the ginger finely.
Juice the lime and discard the skin.

Clean and debeard the mussels. Make sure thay are fresh and have a nice seafood smell with no trace of ammonia.
Peel and devein the prawns. Remove the tails. Chop the prawns roughly.
Cut the fish into strips approximately an inch and a half wide. The skin can be left on if you use Whiting but may be better removed for most other fish choices.

Place the grapeseed oil in a large heavy based saucepan.
Sweat the onions and garlic until just translucent.
Add the tomatoes, ginger, chilli, curry leaves, lime juice and Tom Yum paste.
Fry until the paste releases it's fragrance approx 1 minute.
Add all of the seafood and stirfry till the prawns just turn pink and the mussels open fully.
Siir in the cream and place a lid on the saucepan.
Cook for about another three minutes.
Discard any mussels that don't open during cooking.
Serve immediately.