Indian Seafood Stir-Fry

2 tbsp. peanut oil

1 red onion, halved lengthwise, thinly sliced

1 tsp. ground cumin

½ tsp. ground coriander

½ tsp. dry mustard

½ tsp. kosher salt

¼ tsp. turmeric

2 small green chiles, seeded, finely chopped

2 tbsp. fresh ginger, peeled, finely chopped

5 medium tomatoes, coarsely chopped

½ cup dried unsweetened coconut

¾ pound mussels, cleaned

½ pound (medium) shrimp, peeled, deveined

¼ pound sea scallops, halved

¼ pound squid, cut into rings

2 tbsp. lemon juice

1/3 cup coarsely chopped fresh cilantro

Cilantro leaves, for garnish

Preparation:

In a wok or a large, deep skillet, heat oil over medium heat. Add onion, cumin, coriander, dry mustard, salt, and turmeric. Stir-fry until onion softens, about 3 minutes. Add chiles and ginger; cook, stirring, 1 minute. Increase heat to high and add tomatoes, coconut, and seafood. Stir-fry 3 to 5 minutes, until shrimp are cooked through. Discard any mussels that don’t open once cooked. Sprinkle with lemon juice and chopped cilantro. Stir to combine and garnish with cilantro leaves. Serves: 4.