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servings:

Finely cut squid and shrimp give this elegant dish from Australian chef Mark Best of Marque restaurant its risotto-like texture, while a garnish of curry leaves adds some flavorful spice.

• 1 pound medium squid, cleaned, rinsed, and dried, bodies and tentacles separated
• 1 small head cauliflower, separated into 1-inch florets
• 4 cups whole milk
• Coarse salt and freshly ground white pepper
• 18 to 24 fresh curry leaves
• Vegetable oil, for frying
• 2 tablespoons olive oil
• 12 jumbo head-on (optional) shrimp, peeled and heads removed (shells and heads reserved for broth) and deveined, halved lengthwise
• 4 tablespoons unsalted butter, preferably European-style
• 5 heaping tablespoons very finely chopped leeks, white and light green parts only
• Shrimp Broth, heated

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