Sri Lankan Snapper, Prawn & Roast Coconut Curry
- Ready In:
- 35mins
- Ingredients:
- 26
- Serves:
-
4
ingredients
- 12 large shelled green prawns
- red snapper fillet (substitute for any type seafood, mussels, scallops, etc)
- 1⁄4 cup shredded coconut
- 1⁄2 teaspoon black mustard seeds
- 1 small butternut pumpkin, cut into 3cm cubes
- 2 cups water
- 1⁄2 cup coconut cream
- 1⁄2 teaspoon salt
- 1 cup shopped tomatoes (1 can chopped romas will be fine)
- mixed spice
- 2 tablespoons oil
- 2 green chilies, split in half & seeded (can be substituted with 1 1/2 tspn dried chillies)
- 1 cinnamon stick
- 1⁄4 teaspoon fenugreek seeds
- 1⁄4 teaspoon brown mustard seeds
- 12 curry leaves (I used bay leaves in absence of)
- 1 brown onion, sliced
- 2 garlic cloves, chopped
- mixed spice
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon sweet paprika
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon cumin
- 8 black peppercorns
directions
- Lightly brown coconut & black mustard seeds in a pan on medium heat – about 30 seconds – taking care not to burn them.
- Grind into a past using mortar & pestle.
- In a large pot make Spice A by heating oil & adding all ingredients. Fry until onion is starting to colour slightly – about 4 minutes
- Add tomato & pumpkin.
- In a separate bowl combine all ingredients for Spice B.
- Add to the pot & cook another minute.
- When mixed well, add water, cover with a lid & cook for about 12 mins until pumpkin is soft.
- Add coconut cream & the roasted coconut paste. Cook another 2 minutes
- Place seafood into curry & simmer appox 2 mins, then check & cook longer if required.
- Add salt if required.
- Serve with steamed rice.
- ENJOY!
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RECIPE SUBMITTED BY
They say if you love food, you can cook - also helps to be able to follow a recipe.
I LUV COOKING!!!
And even better hubby luvs to eat what I cook - thoroughly enjoy watching him enjoy!
We eat very healthy, lots of salmon, stir-fries, pastas (not too many creamy sauces) & salads. Also love thai & mediterranean styles of cooking.
Our favourite restraurant is a small local one called Katmandu (Nepalese) & it's owner Kiron is lovely. The food is fabulous - for those who haven't tried Nepalese, it's not as (hot) spicy as Indian, but uses lots of garlic & spices (& my fav.herb coriander!)