Coconut Seafood Curry

Recipe by The Flying Chef
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 300 -350
    g firm white fish fillets, cut into pieces (I used halibut, but cod, perch, bass any are fine.)
  • 8
    scallops (allows for 2 per person.)
  • 12
    squid rings (allows for 3 per person.)
  • 12 -16
    prawns, shelled, deveined (3-4 per person I buy medium to largish size prawns.)
  • 1 12
    tablespoons olive oil
  • 1
    onion, finely chopped
  • 3
    garlic cloves, crushed
  • 2
    teaspoons gingerroot, grated
  • 34
    teaspoon turmeric, ground
  • 1 12
    teaspoons cumin, ground
  • 1 12
    teaspoons coriander, ground
  • 1
    teaspoon mustard seeds
  • 1 12
    teaspoons sambal oelek (I heap my spoonfuls, but adjust for desired taste.)
  • 400
    ml coconut cream (I use Kara brand I really like the flavour.)
  • 1
    teaspoon sugar
  • 50
    ml pineapple juice

DIRECTIONS

  • Heat oil in a large pan, add onion, garlic and ginger, cook until onion softens.
  • Stir in spices, mustard seeds, cinnamon stick and sambal oelek, stir until fragrant.
  • Add coconut cream, stir until well combined.
  • NOTE: The kara brand is quite a thick coconut cream, if my sauce thickens up to much I add a little extra light cream or milk. I haven't mentioned, adding cornflour to thicken for this reason, but I also know some brands can be quite watery, so you may want to thicken some more, if this is the case.
  • Add sugar and juice, stir until mixed.
  • Add all the seafood and cook covered about 5-10 Min's or until seafood is cooked through. Cooking times will vary according to what seafood you choose to use in this, so I can't give you an exact time.
  • I served mine over sweet potato mash, but it is also good over rice as well.