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Southern Indian seafood curry
Southern Indian seafood curry
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
"Dani Venn's gourmet seafood curry is a showstopper for any gathering."
Ingredients:
  • 20.00 ml coriander seed
  • 20.00 ml cumin seeds
  • 2 tsp fennel seeds
  • 1/2 tsp black peppercorns
  • 1 sprig fresh curry leaves
  • 1/2 tsp ground turmeric
  • 2.40 gm salt flakes
  • 33.60 gm coconut oil or vegetable oil
  • 1 onion, finely diced
  • 20.00 ml finely chopped ginger
  • 20.00 ml finely chopped garlic
  • 1 tsp mustard seeds
  • 3 sprigs fresh curry leaves
  • 800ml coconut milk
  • 20.00 ml tamarind puree
  • 6.10 gm shrimp paste
  • 2 cinnamon sticks
  • 20.00 ml palm sugar or regular sugar, grated
  • 12 whole king prawns (or tiger prawns), shell removed, deveined, head and tail intact
  • 500g firm white fish (snapper, rockling, blue eye), large dice
  • 1 squid tube, thawed
  • 1/2 bunch coriander leaves, washed
Instructions:
  • For a flavorful spice powder, gently toast coriander, cumin, fennel seeds, black peppercorns, and curry leaves in a small heavy-based frypan over low heat for about 5 minutes, swirling the pan occasionally until aromatic. Remove from heat and grind the toasted spices in a mortar and pestle, spice grinder, or high-powered blender until a fine powder forms. Mix in ground turmeric and salt.
  • Heat oil in a large deep frypan over medium heat. Sauté onions until translucent, then add ginger and garlic and cook for 2 more minutes. Stir in mustard seeds, curry leaves, and spice powder, cooking for another 2 minutes. Pour in half of the coconut milk and blend until smooth. Return to pan and mix in the remaining coconut milk, tamarind puree, shrimp paste, sugar, and cinnamon sticks. Bring to a boil, then simmer for 10 minutes to enhance flavors. Adjust seasoning with tamarind, shrimp paste, or sugar to achieve a balanced taste.
  • Remove the sauce from heat and let it sit while you prepare the seafood. Allowing the curry to rest will enhance its flavors.
  • First, slice open the squid tube with a sharp knife, clean out the inside, and discard any tough parts. Then, gently score the squid in a diagonal crosshatch pattern, ensuring not to cut all the way through. Finally, cut the squid into 3cm pieces and set aside.
  • Before serving, gently heat the sauce until it simmers. Add the seafood, bring it to a boil, then lower the heat and let it cook for 5 minutes. Remove from heat and rest for an additional 5 minutes before serving.
  • Serve the fragrant curry alongside fluffy steamed rice and a sprinkle of fresh coriander.

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