South Indian seafood curry is a flavorful and spicy dish that is easy to make at home. With a blend of spices and fresh ingredients, this curry will take you on a culinary journey to India.
Spice blend:
1 tbsp coriander seeds 1 tbsp cumin seeds 2 tsp fennel seeds 1/2 tsp whole black peppercorns 1 sprig fresh curry leaves 1/2 tsp ground turmeric 1 tsp flaky sea salt
Curry:
2 tbsp coconut oil or vegetable oil 1 onion, finely chopped 1 tbsp finely chopped ginger 1 tbsp finely chopped garlic 1 tsp mustard seeds 3 sprigs fresh curry leaves 800 ml coconut milk 1 tbsp tamarind paste 1 tsp shrimp paste 2 cinnamon sticks 1 tbsp palm sugar or regular sugar, grated 12 large king prawns (or tiger prawns), peeled, deveined, heads and tails intact 500 g firm white fish (snapper, rockling, blue-eye), cut into large cubes 1 squid, thawed 1/2 bunch coriander leaves, washed
Step 1 To make the spice powder, place coriander, cumin, fennel seeds, whole black pepper, and curry leaves in a small frying pan over low heat and toast for about 5 minutes until fragrant. Remove from heat and grind in a mortar and pestle or spice grinder until it becomes a fine powder. Add ground turmeric and salt and mix well.
Step 2 Use a large, deep frying pan or pot and heat oil over medium heat. Add onion and cook until translucent. Add ginger and garlic and cook for another 2 minutes. Add mustard seeds, curry leaves, and spice powder and cook for another 2 minutes. Add half of the coconut milk and stir well. Remove from heat and pour everything into a blender or food processor and blend until smooth. Pour everything back into the frying pan, add the remaining coconut milk, tamarind paste, shrimp paste, sugar, and cinnamon sticks. Bring to a boil and simmer for 10 minutes to develop the flavors. Taste and adjust with tamarind (sour), shrimp paste (salty), or sugar (sweetness) to achieve a balanced flavor.
Step 3 At this point, Add the sauce
Enjoy!
