CREAMY KERALAN SEAFOOD CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large pan. When hot add the mustard seeds and peppercorns, allow to pop.
- Add the curry leaves, onion and chillies. Cook until the onions are just soft and turning golden. Add the ginger and garlic, saute for about 2 - 3 minutes.
- Add the tomatoes, spices and salt and cook for 5 minutes or until the paste releases oil.
- Add the coconut milk and a cup of water. Bring to a boil and simmer to low flame for about 5 - 7 minutes.
- The sauce should have a consistency of single cream. Add the tamarind and follow with the seafood. Cook gently until done.
- Stir in the reserved coconut cream. Adjust the seasoning, chilli heat and tamarind, to taste, then serve.
INGREDIENTS
- 550 grams assorted raw seafood
- 75 ml Cooking oil
- 2 tomatoes, blended to a paste
- 1 teaspoon mustard seeds
- Black peppercorns
- 10 - 12 fresh curry leaves
- 1 onion, finely chopped
- 4 green chillies, whole but pierced
- 1 tablespoon fresh root ginger, peeled, grated into a paste
- 6 garlic cloves, grated into a paste
- ½ teaspoon turmeric
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 500 ml creamy coconut milk
- Chilli powder to taste
- Salt, to taste
- Tamarind paste to taste
9 comments for “Creamy Keralan Seafood Curry”
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