Seafood makes delicious curries as long as you don’t add too many spices which kill its delicate flavours.
There are hundreds of different recipes for seafood curry but I love this particular recipe which also doesn’t take up a lot of time.
The beauty of making seafood curry is that unlike meat or chicken curry it doesn’t need to stand for hours in order to soak up all the curry flavours.
This recipe from Hennie Geyer found on Iafrica
- 1 kg fresh yellow tail / albacore skinned and sliced into chunks (any other firm fish, )
- 500g medium prawns, peeled but uncooked
- 200g calamari tubes, halved lengthwise
- 1 packet Taste of Thai red curry paste
- 1 tin of coconut milk
- 1 tin of chopped tomatoes
- 1 teaspoon freshly grated ginger
- 4 curry or Bay leaves
- 6 lightly crushed cardamom pods
- 1 teaspoon turmeric
- 1 large onion thinly sliced
- 1 onion coarsely chopped
- 4 cloves of garlic, peeled, lightly crushed and chopped
- Oil for shallow frying and for making the curry sauce
- 1 cup plain flour
- In a large saucepan heat a little oil and over medium heat fry the onion for five minutes then add the ginger and garlic and fry for a further three minutes.
- Add the curry paste, mix in well and stir fry the onion and curry paste mixture over low heat for two minutes.
- Add the chopped tomatoes and simmer for five minutes.
- Add the coconut milk and simmer for a further five minutes, stirring regularly.
- Turn heat to very low.
- In a large frying pan heat enough oil for shallow frying.
- Pour the flour into a flat dish or on to a wooden board and coat the fish well and shake off the excess flour.
- Fry in batches for about two minutes on each side (the fish must not be cooked through and still firm).
- Remove fish from the pan, drain off excess oil and place the fish into the curry sauce.
- In a clean pan heat a little oil until very hot and then flash fry the prawns for two minutes, tossing regularly.
- Remove prawns from the pan and add to the fish and curry mix.
- Dip the calamari pieces into the flour, shake of excess, fry for one minute over high heat, turning once.
- Remove calamari from the pan and add it to the seafood pot.
- Simmer the curry until fish is done â but donât overcook.
- Serve with basmati rice, roti and poppadoms.
|Amount Per Serving||%DV|
|Serving Size 496g|
|Recipe makes 4 servings|
|Calories from Fat 311||43%|
|Total Fat 36.19g||45%|
|Saturated Fat 23.35g||93%|
|Trans Fat 0.0g|
|Total Carbs 35.49g||9%|
|Dietary Fiber 2.5g||8%|