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1.
Place the rice in a sieve and rinse briefly under running cold water. Cook loosely and fluffy according to package instructions. Remove skin and bones from the fish fillets and cut into thick pieces. Cook mussels or use mussels from the can.
2.
Meanwhile peel the shallots and cut into thin rings. Peel and finely chop the garlic. Peel the ginger and cut into thin strips.
3.
Heat oil or ghee in a large heavy-based pot. Sauté the shallots over medium heat for 3–4 minutes, then add the garlic and ginger and briefly fry while stirring occasionally. Add spices and toast for 1 minute over low heat. Add the chopped canned tomatoes and simmer briefly. Deglaze everything with the coconut milk and the bouillon paste dissolved in 150 ml of hot water. Add lime juice to taste and simmer the sauce over medium heat for about 20 minutes. Season to taste if desired.
4.
Puree the curry sauce smooth with an immersion blender. If needed, add a little more liquid – stock or water – depending on the desired consistency.
5.
Carefully add the fish pieces to the curry sauce and cook over low heat for about 6–8 minutes depending on the size of the pieces. Add mussels (optional).
6.
Divide the finished fish curry into deep plates and serve with basmati rice, fresh green chilis, chili crisp, cilantro, and lime wedges.
