India Restaurant's Seafood Mango Curry

Blanch the tomatoes in boiling water and puree in a blender or food processor. Put aside.

Heat 2 tablespoons oil in a pan, add the onions and saute until transparent, then add the minced garlic and ginger, stir-fry until the mixture turns golden brown.

Add the turmeric powder, mix well and add the tomato puree, simmer, covered, stirring occasionally to avoid sticking.

Add the red chili powder, salt and mixed Indian spices and let simmer for a minute.

At this stage, add the mango puree and mix well to blend in with the sauce, let it cook for about 5 minutes, take off the flame and set aside.

Heat a tablespoon of oil in the pan, add the nuts and pineapple, stir fry for a minute until golden and add the mussels and scallops, cover and cook for about a minute, stirring occasionally. Add the shrimp just before finishing.

Transfer the contents of the pan to the sauce, and heat on a slow flame for about 5 minutes until the scallops and shrimp are cooked.

Serve garnished with nuts and cilantro on a bed of rice or with bread on the side.