Prawn & Calamari Curry

A flavourful prawn & calamari curry cooked in an aromatic coconut curry broth, made in no time from scratch! Forget pre-made sauces….this recipe will have you licking your plates (If you can handle the spice)!

Fill the air with exotic aromas when you make this sensational seafood curry.

This irresistibly fragrant South Indian seafood curry has a creamy coconut sauce that's tinted with turmeric and lifted with lime juice

INGREDIENTS:

• 2 tsp coriander seeds

• 2 tsp cumin seeds

• 2 tbsp ground turmeric

• Salt and freshly ground black pepper

• 1/4 tsp cayenne pepper

• 2 tbsp curry powder

• 4 tbsp olive oil

• 2 tbsp sesame oil

• 2 yellow onions finely chopped

• 2 tbsp unsalted butter

• 3 garlic cloves minced

• 2 tbsp ginger grated

• 1 tsp fresh chillies, finely chopped

• 1 kg frozen or fresh prawns peeled

• 1/2 frozen or fresh calamari cut into rings

• 1/2 cup frozen peas

• 3 carrots cut into sticks

• 1/2 cup frozen sweet corn

• 1 cup unsweetened coconut milk

• Juice of one lime (or lemon if you don't have lime in hand)

• 1 tbsp fresh cilantro chopped, for topping the dish (optional)

INSTRUCTIONS:

• Toast the coriander and cumin seeds in a medium pan over medium-high heat until they start to crackle, about 3 minutes

• Use a spice grinder and grind the toasted seeds

• In a large bowl, stir together the ground seeds, turmeric, 1/2 teaspoon salt and pepper (each), cayenne pepper, curry powder, turmeric and oil and mix well to form a paste

• In a pan, over high heat, melt the butter

• Add the onion and sauté them until soft, about 4 minutes

• Add the spice paste and cook for 2 minutes

• Add garlic, ginger and cook until cooked for about 5 minutes.

• Add carrots, peas, sweet corn and chilly peppers and continue to cook for 5 - 7 minutes more

• Stir in the coconut milk and 1/2 teaspoon salt and bring to a gentle boil

• In the meantime in a separate pan pour the sesame oil and cook the prawns and the calamari for about 5-7 minutes

• Reduce the heat to low and add, in the spice and coconut milk mix, the cooked seafood

• Simmer until the sauce is blended well for about 20 minutes

• Transfer to serving bowl, and top with cilantro (optional)

• Serve with basmati rice

Tips:
1. Toasting the seeds brings out their oils and add so much more flavour
2. Turmeric, pepper, cumin and more herbs are mixed together to form a spicy amalgamation, making it an ideal meal for a cold day
3. For me is the tastiest seafood curry I've ever had!