Coconut Seafood Curry Recipe

Name: Coconut Seafood Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 -350 g firm white fish fillets, cut into pieces (I used halibut, but cod, perch, bass any are fine.); 8 scallops (allows for 2 per person.); 12 squid rings (allows for 3 per person.); 12 -16 prawns, shelled, deveined (3-4 per person I buy medium to largish size prawns.); 1 1/2 tablespoons olive oil; 1 onion, finely chopped; 3 garlic cloves, crushed; 2 teaspoons gingerroot, grated; 3/4 teaspoon turmeric, ground; 1 1/2 teaspoons cumin, ground; 1 1/2 teaspoons coriander, ground; 1 teaspoon mustard seeds; 1 cinnamon stick; 1 1/2 teaspoons sambal oelek (I heap my spoonfuls, but adjust for desired taste.); 400 ml coconut cream (I use Kara brand I really like the flavour.); 1 teaspoon sugar; 50 ml pineapple juice

Servings: persons

300 -350 g firm white fish fillets, cut into pieces (I used halibut, but cod, perch, bass any are fine.)
8 scallops (allows for 2 per person.)
12 squid rings (allows for 3 per person.)
12 -16 prawns, shelled, deveined (3-4 per person I buy medium to largish size prawns.)
1 1/2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 teaspoons gingerroot, grated
3/4 teaspoon turmeric, ground
1 1/2 teaspoons cumin, ground
1 1/2 teaspoons coriander, ground
1 teaspoon mustard seeds
1 cinnamon stick
1 1/2 teaspoons sambal oelek (I heap my spoonfuls, but adjust for desired taste.)
400 ml coconut cream (I use Kara brand I really like the flavour.)
1 teaspoon sugar
50 ml pineapple juice

1
Heat oil in a large pan, add onion, garlic and ginger, cook until onion softens.
2
Stir in spices, mustard seeds, cinnamon stick and sambal oelek, stir until fragrant.
3
Add coconut cream, stir until well combined.
4
NOTE: The kara brand is quite a thick coconut cream, if my sauce thickens up to much I add a little extra light cream or milk. I haven't mentioned, adding cornflour to thicken for this reason, but I also know some brands can be quite watery, so you may want to thicken some more, if this is the case.
5
Add sugar and juice, stir until mixed.
6
Add all the seafood and cook covered about 5-10 Min's or until seafood is cooked through. Cooking times will vary according to what seafood you choose to use in this, so I can't give you an exact time.
7
I served mine over sweet potato mash, but it is also good over rice as well.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 300 -350 g firm white fish fillets, cut into pieces (I used halibut, but cod, perch, bass any are fine.), 8 scallops (allows for 2 per person.), 12 squid rings (allows for 3 per person.), 12 -16 prawns, shelled, deveined (3-4 per person I buy medium to largish size prawns.), and more.

Yes, Coconut Seafood Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Seafood Curry

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