2 tablespoons vegetable oil
1 green chili (Serrano, jalapeno, or Thai), split lenghtwise (optional)
1/2 pound uncooked shrimp, peeled, deveined
1/2 pound sea scallops
1 pound mussels, scrubbed
1 cup potatoes, peeled, cubed ½ -inch
1 15-oz container Maya Kaimal Classic Korma
1 cup water
¼ cup fresh scallions, thinly sliced (optional)
1. In a medium pot, heat vegetable oil over medium heat. Add the split green chili (if using) and the shrimp and scallops and quickly sauté for 2 minutes.
2. When shrimp have gained a touch of color, but are not cooked through add mussels, potatoes, Classic Korma sauce and 1 cup of water. Cover and simmer over low heat until potatoes are tender, about 10-15 minutes.
3. If desired, finish with 1/4 cup of sliced scallions. Remove green chili. Serve warm as a rich stew or over rice.