Quick, simple and delicious! Feel free to add to or replace the prawns, mussels or calamari with whatever seafood you have at hand.
Ingredients
Directions
Ingredients
3 tbsp (45 ml) vegetable oil
1 tsp (5 ml) mustard seeds
3 cloves of garlic, chopped Curry powder with curry leaves 1 tbsp (15 ml) turmeric
1 bay leaf
2 fresh chillies, finely sliced
3 onions, chopped
1 x 400 g can of chopped tomatoes 2 cups (500 ml) chicken stock 8-12 queen prawns
500-600 g mussels
250 g calamari
Fresh coriander leaves
Directions
Heat the oil in a pan. When hot, add the mustard seeds. Wait for them to pop, then add the garlic, curry powder, curry leaves, turmeric, bay leaf, fresh chillies and onions.
Fry until onions are soft and translucent. Add the canned tomatoes.
Add the chicken stock and stir through. Cook to a thick creamy consistency.
Add the prawns, mussels and, a few minutes later, the calamari. Remove from the heat and toss in the chopped coriander leaves. Serve with poppadums, sambals and fresh lemon wedges.
Additional Notes
Feel free to add to or replace the prawns, mussels or calamari with whatever seafood you have at hand.
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