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South Indian Seafood Curry

Serves 4-6

Ingredients:

1 tin (400ml) coconut milk

½ tin (200g) tomato puree

2 tsp tomato paste

1-2 tsp salt

2 heaped Tbsp SpiceMecca South Indian Seafood Curry Masala

2 medium onions chopped

3-4 Tbsp vegetable oil

1 Tbsp garlic paste

1kg fish/prawns/crayfish

½ cup (125ml) water (if required)

Method:

  1. Liquidise the coconut milk, tomato puree, paste, salt and SpiceMecca South Indian Seafood Curry Masala.
  2. Braise onions in oil until golden brown.
  3. Add garlic paste and fry for 2-3 minutes.
  4. Add liquids and cook for 15-20 minutes on medium heat until the sauce thickens. Stir occasionally. Add water, if required.
  5. Add fish or seafood and cook for a further 10-15 minutes.
  6. Garnish with freshly chopped green coriander.
  7. Serve with basmati and sambals.


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