Seafood Curry

30m
Prep Time
15m
Cook Time
45m
Ready In

Recipe: #21039

September 21, 2015



"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 is 4 servings

Nutritional

  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting fish for this recipe, look for a firm white fish such as monkfish, snapper, or gemfish.
  • Be sure to use coconut milk and not coconut cream, as coconut cream is thicker and will affect the consistency of the curry.

  • Vegetable oil can be substituted with olive oil for a healthier option. Olive oil is high in monounsaturated fatty acids which can help to reduce cholesterol levels and lower the risk of heart disease.
  • Coconut milk can be substituted with almond milk for a more subtle flavor. Almond milk is dairy-free and contains fewer calories than coconut milk, making it a great alternative for those who are lactose intolerant or following a vegan diet.

Vegetarian Curry Replace the seafood with 300 grams of firm tofu, cut into cubes, and 1 cup of cooked chickpeas. Add an extra 1/2 cup of sweet potato cubes. Reduce the amount of coconut milk to 300 ml and replace it with 300 ml of vegetable stock. Omit the kaffir lime leaf and reduce the chili pepper to 1/4 teaspoon. Add 1 teaspoon of garam masala in place of the cumin and turmeric.



Coconut Rice - This fragrant and flavorful side dish is the perfect accompaniment to the Seafood Curry. The sweetness of the coconut pairs perfectly with the flavors of the curry, while the fluffy texture of the rice helps to balance out the richness of the dish. Plus, it's easy to make and requires minimal ingredients!


Yogurt Raita: Yogurt Raita is a cooling and refreshing side dish that pairs perfectly with the spicy Seafood Curry. The creamy yogurt helps to balance out the heat of the curry, while the cucumbers, tomatoes, and onions add a crunchy texture. Plus, it's easy to make and requires minimal ingredients!




FAQ

Q: How much coconut milk is needed for this recipe?

A: 400ml of coconut milk is needed for this recipe. If you don't have coconut milk, you can use 270ml of coconut cream and top up with water to 400ml.



Q: What is the best way to store this recipe?

A: This recipe should be stored in an airtight container in the refrigerator. Eat within 2-3 days for the best flavor and texture.

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Fun facts:

The dish of seafood curry originates from India, where it was traditionally made with a variety of different fish and seafood. It has been enjoyed in India for centuries.

The celebrity chef Justine Schofield is credited with popularizing the seafood curry recipe. She has been featured on numerous cooking shows, including MasterChef Australia, and has written several cookbooks.