Contributor

Sep 19, 20231 min

The Friday Special Seafood Curry

Updated: Jan 29

Patience is the key ingredient to this delicious seafood curry.

This recipe serves 8 comfortably.

Remember, good food takes time, and no matter the ingredients, food cooked with love will always taste great.

The Friday Special Seafood Curry

Richard Noor

Ingredients

  • An abundance of patience, and

  • oil

  • curry seeds

  • 8 large onions, finely chopped

  • 2 x  410 g cans chopped tomatoes

  • loads of garlic

  • freshly chopped chilli, to taste

  • 1 dessert spoon seafood curry paste (mild, medium hot, or very hot)

  • 4 dessert spoons special seafood spice (pre-mixed from your spice shop of choice)

  • 3 dessert spoons salt

  • 3 desert spoons sugar

  • 3 dessert spoons lemon juice

  • 1 kg raw prawns/crayfish/crab

  • 1 kg mussels

  • 1 kg calamari rings

  • fresh coriander

Directions

  1. Heat the oil in a pot.

  2. Add the curry seeds to thinly cover the base of your pot and wait until it begins to crackle.

  3. In the same pot, add the onions and brown them.

  4. Add the chopped tomatoes and slow cook for about 20 minutes.

  5. Add the garlic, chilli, spices, curry paste, salt, sugar and lemon juice and slow cook for about 30 minutes.

  6. Add the prawns and mussels and cook for about 10 minutes.

  7. Add the calamari and cook until all the seafood is cooked.

  8. Garnish with coriander. Add a little more.

  9. Serve with basmati rice. Enjoy your dinner!

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