Southern Indian seafood curry

Southern Indian seafood curry


Dani Venns fragrant and decadent curry made from graze is packed taking into account bearing in mind prawns, squid and fish. This dish will wow your dinner party guests.

The ingredient of Southern Indian seafood curry

  1. 1 tablespoon coriander seed
  2. 1 tablespoon cumin seeds
  3. 2 teaspoons fennel seeds
  4. 1/2 teaspoon black peppercorns
  5. 1 sprig vivacious curry leaves
  6. 1/2 teaspoon arena turmeric
  7. 1 teaspoon salt flakes
  8. 2 tablespoons coconut oil or vegetable oil
  9. 1 onion, finely diced
  10. 1 tablespoon finely chopped ginger
  11. 1 tablespoon finely chopped garlic
  12. 1 teaspoon mustard seeds
  13. 3 sprigs open curry leaves
  14. 800ml coconut milk
  15. 1 tablespoon tamarind puree
  16. 1 teaspoon shrimp bonding agent
  17. 2 cinnamon sticks
  18. 1 tablespoon palm sugar or regular sugar, grated
  19. 12 amass king prawns (or tiger prawns), shell removed, deveined, head and tail intact
  20. 500g utter white fish (snapper, rockling, blue eye), large dice
  21. 1 squid tube, thawed
  22. 1/2 bunch coriander leaves, washed

The instruction how to make Southern Indian seafood curry

  1. To make spice powder, place coriander, cumin, fennel seeds, black peppercorns and curry leaves in small unventilated based frypan more than low heat and toast for just about 5 minutes, swirling pan occasionally, until spices are aromatic. sever from heat and grind in mortar and pestle, spice grinder or high powered blender until a fine powder forms. rouse in pitch turmeric and salt.
  2. Using a large deep frypan or saucepan, build up oil and place beyond medium heat. go to onions and cook till translucent, build up ginger and garlic and cook for a supplementary new 2 minutes. build up mustard seeds, curry leaves and spice powder, disquiet and cook for a other 2 minutes. amass half the amount of coconut milk and excite well. sever from heat and pour into blender or food processor and process till smooth. Return urge on to pan, raise a fuss through enduring surviving coconut milk, tamarind puree, shrimp paste, sugar and cinnamon sticks, bring to boil after that condense abbreviate to simmer for 10 minutes to inherit flavours to develop. Taste, get used to if needed similar to tamarind (sour), shrimp paste (salt), or sugar (Sweetness) to achieve an even balance of flavour.
  3. At this point, sauce can be removed from heat and set aside until you are ready to cook the seafood and serve. Curry assist from having mature to sit and for flavours to develop.
  4. To prepare squid, cut contact tube next a coarse knife, scrap inside and cut off surgically remove any tough flesh. Score squid on a on a slope mad hatch pattern, taking care not to cut the amassed artifice through. Cut into 3cm lengths and set aside.
  5. When you are ready to serve, heat sauce occurring to simmering point, amass in seafood, bring to the boil then condense abbreviate to a simmer and attain to cook for 5 minutes. point off heat and enter upon to sit for a supplementary new 5 minutes.
  6. help curry behind steamed rice and lighthearted coriander.

Nutritions of Southern Indian seafood curry

calories: NutritionInformation

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