Method:

1. Peel the potatoes and cut them only once lengthwise. Boil them from cold salted water until they’re done.
2. Drain the water from the potatoes and put them back on low heat for five minutes to allow excess water to evaporate from the potatoes. Shake the casserole regularly to avoid the potatoes to bake.
3. Add butter, nutmeg, pepper and salt and mash the potatoes finely.
4. Sweat the diced onions, add the mixed seafoods and season with pepper, salt and a pinch of curry powder.
5. Add the prawn stock and allow to simmer for two minutes. Longer would make the seafood chewy.
6. Remove the seafood from the prawn stock and allow the stock to reduce to half
7. Add the mash and the spring onions to the prawn stock and stir slowly until mixed.
8. Add the seafood mix and serve.