Seafood Curry

Prep Time
Cook Time
Ready In

"We based this on a recipe from Justine Schofield Everyday Gourmet with some changes to suit us. The first time I made this I did not have coconut milk on hand so used 270ml coconut cream and topped up with water to 400ml."

Original recipe yields 4 servings


  • Serving Size: 1 (359.2 g)
  • Calories 313.6
  • Total Fat - 9.8 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 128.5 mg
  • Sodium - 230.2 mg
  • Total Carbohydrate - 34 g
  • Dietary Fiber - 4.9 g
  • Sugars - 4.1 g
  • Protein - 25.1 g
  • Calcium - 218.7 mg
  • Iron - 3.6 mg
  • Vitamin C - 38 mg
  • Thiamin - 0.2 mg

Step 1

Cut fish into 2.5cm x 2.5cm cubes, peel and devein the prawns.

Step 2

Heat oil in a large saucepan or wok and fry onions and garlic for 1 to 2 minutes until translucent and soft and then add the curry powder, cumin, turmeric, lemon grass and the kaffir lime leaf.

Step 3

Add the tomato and sweet potato and stir well.

Step 4

Pour in the coconut milk and lime juice, bring to the boil and reduce the heat and cook for about 8 minutes and season to taste.

Step 5

Now add the pieces of fish and stir gently and simmer for about 3 to 4 minutes and then add the prawns and the squid rings and stir gently and simmer for a further 2 to 3 minutes over a very low heat.

Step 6

Sprinkle with fresh coriander and serve with slices of lime and some steamed rice.

Tips & Variations

No special items needed.