Keralan Seafood Curry
Refreshing and light seafood curry with simple ingredients. It doesn't take long to prepare and cook, perfect for family meals even during the weekdays. Eat it with a bowl of rice and you're good to go!
Servings: 5 people
Ingredients
- some olive oil
- 1 heap tsp mustard seeds
- 1 teaspoon fenugreek seeds
- 2 thumb sized ginger , finely minced
- 4 garlic cloves , finely minced
- 2 green chillies , sliced
- 2 yellow onions , cut into cubes
- Pinch of salt
- 1 tablespoon turmeric powder
- 1 teaspoon cayenne pepper powder
- 200 gr calamari , cut into 1 inch pieces
- 300 ml water
- 500 gr white fish meat
- 400 ml coconut milk
- 16 prawns , peeled and deveined
- 2 ripe tomatoes , peeled and cut into chunks
- 80 gr spinach
- 1 tablespoon lemon juice
- coriander leaves , to put on top
- lime wedges
Instructions
- In a casserole pan, heat some olive oil on medium heat. Add in mustard seeds, fenugreek seeds, minced ginger, minced garlic, green chilies and cook until the ginger and garlic are golden brown. Stir occasionally to prevent them getting brown.
- Add in cubed onion and generous pinch of salt. Cook until the onion is soft, stir occasionally. Add in turmeric powder, chilli powder and calamari. Stir everything and cook for 1 minute until the powdery taste is gone.
- Add in water and give it a quick stir to mix everything. Place in tilapia meat and coconut milk. Stir gently & leave it to simmer until the fish is half cooked.
- Add in prawns, tomato and spinach. Gently push in the spinach and continue cooking until the prawns and fish are fully cooked. Add in lemon juice and check the seasoning. Turn the heat off and enjoy! Sprinkle with some coriander leaves and lime wedges and eat with white rice!