Posted 22nd March 2018

Quick Seafood Curry

Easter Feast, Seafood Indian, South African

March 22, 2018

Quick, simple and delicious! Feel free to add to or replace the prawns, mussels or calamari with whatever seafood you have at hand.

Yields: 4-6

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

1Heat 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.

2Fry until onions are soft and translucent. Add the canned tomatoes.

3Add the chicken stock and stir through. Cook to a thick creamy consistency.

4Add 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.

Feel free to add to or replace the prawns, mussels or calamari with whatever seafood you have at hand.

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