Sri Lankan Snapper, Prawn & Roast Coconut Curry Recipe

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!