Sri Lankan Snapper, Prawn & Roast Coconut Curry

Dibs McC's Note:

The mixture of spices in this curry really suit the seafood. It may seem to be a bit involved, but isn't too hard at all - totally worth it in the end. Our friends claimed it to be the best curry they'd ever tasted - which was quite a compliment given they eat out alot! My husband found the receipe in one of the weekly magazines.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 12 large shelled green prawns
• red snapper fillet (substitute for any type seafood, mussels, scallops, etc)
• ¼ cup shredded coconut
• ½ teaspoon black mustard seeds
• 1 small butternut pumpkin , cut into 3cm cubes
• 2 cups water
• ½ cup coconut cream
• ½ teaspoon salt
• 1 cup shopped tomato (1 can chopped romas will be fine)
• mixed spice
• 2 tablespoons oil
• 2 green chilies , split in half & seeded (can be substituted with 1 1/2 tspn dried chillies)
• 1 cinnamon stick
• ¼ teaspoon fenugreek seeds
• ¼ teaspoon brown mustard seeds
• 12 curry leaves (I used bay leaves in absence of)
• 1 brown onion , sliced
• 2 garlic cloves , chopped
• mixed spice
• ½ teaspoon turmeric
• ¼ teaspoon sweet paprika
• 1 ¼ teaspoons salt
• ½ teaspoon chili powder
• ½ teaspoon ground coriander
• ¼ teaspoon cumin
• 8 black peppercorns

Directions:

1. Lightly brown coconut & black mustard seeds in a pan on medium heat – about 30 seconds – taking care not to burn them.
2. Grind into a past using mortar & pestle.
3. In a large pot make Spice A by heating oil & adding all ingredients. Fry until onion is starting to colour slightly – about 4 minutes
4. Add tomato & pumpkin.
5. In a separate bowl combine all ingredients for Spice B.
6. Add to the pot & cook another minute.
7. When mixed well, add water, cover with a lid & cook for about 12 mins until pumpkin is soft.
8. Add coconut cream & the roasted coconut paste. Cook another 2 minutes
9. Place seafood into curry & simmer appox 2 mins, then check & cook longer if required.
10. Add salt if required.
11. Serve with steamed rice.
12. ENJOY!