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Kerala seafood curry recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Kerala-inspired curry featuring protein-rich ingredients, omega-3 fatty acids, and turmeric for a healthy meal.
Ingredients:
  • 4.60 gm macadamia oil
  • 1 large brown onion, thinly sliced
  • 20.00 ml finely grated fresh ginger
  • 1 tsp ground turmeric
  • 2 tsp brown mustard seeds
  • 10 fresh curry leaves
  • 185ml (3/4 cup) light coconut milk
  • 200g green beans, trimmed, cut into 3cm lengths
  • 1 zucchini, halved lengthways, sliced
  • 250g skinless salmon fillet, cut into 2cm pieces
  • 250g peeled green prawns, tails intact
  • 80g baby spinach
  • 400.00 gm steamed basmati rice, to serve
Instructions:
  • In a large saucepan, heat oil over medium-high heat. Sauté onion for 3 minutes until softened. Stir in ginger, turmeric, coriander, mustard seeds, and curry leaves, cooking for 2 minutes until fragrant. Pour in coconut milk and 160ml (2⁄3 cup) water, then bring to a boil. Lower the heat to medium-low, cover, and simmer for 10 minutes.
  • Toss in beans and zucchini, let simmer without a lid for 5 minutes until tender. Introduce salmon and prawns, cooking for 3-4 minutes until done. Toss in the spinach and stir until wilted. Serve with rice and lime wedges.

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