Sri Lankan Snapper, Prawn & Roast Coconut Curry |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
12 large shelled green prawns |
red snapper fillet (substitute for any type seafood, mussels, scallops, etc) |
1/4 cup shredded coconut |
1/2 teaspoon black mustard seeds |
1 small butternut pumpkin, cut into 3cm cubes |
2 cups water |
1/2 cup coconut cream |
1/2 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 |
1/4 teaspoon fenugreek seeds |
1/4 teaspoon brown mustard seeds |
12 curry leaves (i used bay leaves in absence of) |
1 brown onion, sliced |
2 garlic cloves, chopped |
mixed spice |
1/2 teaspoon turmeric |
1/4 teaspoon sweet paprika |
1 1/4 teaspoons salt |
1/2 teaspoon chili powder |
1/2 teaspoon ground coriander |
1/4 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!
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