Easy Indian Seafood Curry | Video
Whip up a healthy, homemade Indian seafood curry for your next dinner. Easy midweek meal to add to your recipe repertoire.
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Ingredients
Curry paste:
- 2 tablespoon grated coconut
- 2 green chilies
- 2 tablespoon tomato paste tomato purée
- 2 teaspoon minced garlic garlic paste
- 2 teaspoon minced ginger ginger paste
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander coriander powder
- ½ teaspoon red chili powder
- ¼ cup chopped coriander cilantro leaves
Seafood curry:
- 1 tablespoon oil
- 1 cup chopped onions
- 1 large tomato chopped
- 500 g firm white fish cut into cubes
- 400 g shrimp or prawns peeled, deveined and tails intact
- A handful of coriander cilantro leaves, chopped
- Juice of 1 lemon
Instructions
Curry paste:
- Place coconut, green chilies, tomato paste, garlic, ginger, cumin seeds, ground coriander, red chili powder and coriander (cilantro) leaves in the bowl of a food processor. Process to a smooth paste. Set aside.
Seafood curry:
- Heat oil in a frying pan over medium-high heat. Add onions, and sauté, stirring occasionally, for about 5 minutes or until soft and translucent. Add curry paste, and sauté, stirring constantly, for 1 minute or until aromatic.
- Add tomatoes. Sauté, stirring occasionally, for 3-4 minutes or until tomatoes break down and turn mushy. Add water to cover the tomatoes. Season with salt. Add fish. Bring to the boil. Cook, uncovered, for about 5 minutes.
- Add prawns. Cook, uncovered, for another 5 minutes. Add coriander (cilantro) leaves and lemon juice. Stir gently to combine. Heat through.
- Garnish with more coriander (cilantro) leaves if you like.
Video
Nutrition
Serving: 1g | Calories: 337kcal | Carbohydrates: 16g | Protein: 56g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 310mg | Sodium: 1069mg | Fiber: 3g | Sugar: 7g