SeaFood Curry

SeaFood Curry

This easy curry takes the hard work and fear out of curry. It is quick, simple and a great way to introduce “spices” and seafood to your little ones. You can adjust the spices to suit your palates. Serve with sautéed spinach or your favorite steamed vegetables. For a vegetarian version use tofu and/or any vegetables you (and your kids) fancy.

Ingredients (serves 4)
2 tbs vegetable oil
1 onion, thinly sliced
1 garlic clove, crushed
2cm piece ginger, grated
2 tbs mild curry paste
1 tbs tomato puree
500g skinless, boneless white fish (such as blue-eye or perch), cut into 2cm chunks
300g green prawns, peeled, tails intact
2 x 270ml cans Ayam Coconut Milk
1/4 cup (60ml) fish or chicken stock
1 tsp palm or caster sugar
2 tbs lime juice
2 tbs chopped coriander leaves, plus whole leaves to garnish
Steamed rice, to serve
Lime wedges, to serve

Methods:
For the curry sauce, whizz the onion and ginger together to a purée. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger purée, reduce the heat and slowly cook for 5 mins. Add the remaining spices, fry for 1 min, stir in the chilli and fry for another min, then add the tomatoes and a good pinch of salt and grind of pepper, and stir well. You can do this way in advance, then just throw the curry together on the night - the sauce will freeze or keep in the fridge for up to 3 days.
To make the curry, melt a third of the ghee in a large pan. Cook the white fish for 2-3 mins until lightly browned, then set aside on a plate. Repeat this process with the salmon and prawns, adding another third of ghee each time. For the mussels, heat a medium-sized saucepan on a high heat. Add the mussels with 2 tbsp of water, cover tightly with a lid, and steam for 3-4 mins, shaking the pan every so often. Drain and set aside with the other seafood.
Bring the sauce to the boil, stir the fish and mussels in gently, bring to the boil again, then remove from the heat and leave for 3-4 mins - the fish will finish cooking in the heat from the sauce. Add the coriander leaves and serve with Spiced rice and Carrot & cumin salad (see 'Goes well with' on the right of this page).