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Sri Lankan Seafood Curry with Chilli

 Note: It is a tasty dish with snapper and prawn infused with turmeric, coconut and a hint of chilli
 Product Number: Our Specials are on our Secret Menu

Price:R 110.00

 Country/Territory: South Africa

It is a tasty dish with snapper and prawn infused with turmeric, coconut and a hint of chilli

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Sri Lankan Seafood (fish and prawn) Curry
  • 1/4 cup vegetable oil
  • 1 brown onion, thinly sliced
  • 12 fresh curry leaves, plus extra sprigs to garnish
  • 2 long green chillies, sliced
  • 2 teaspoons fennel seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 cinnamon stick
  • 1 tablespoon tamarind paste
  • 1 tablespoon brown sugar
  • 400ml can coconut cream
  • 1/2 cup chicken stock
  • 500g boneless snapper fillets with skin, halved
  • 250g peeled green prawns, tails intact
  • 2 tomatoes, cut into wedges
  • 60g baby spinach
  • Steamed basmati rice, to serve
  • Step 1
    Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion, curry leaves and half the chilli. Cook, stirring for 5 minutes or until onion just softens. Add fennel seeds, mustard seeds, turmeric, coriander and cinnamon. Cook, stirring for 1 minute or until fragrant.
  • Step 2
    Add tamarind, sugar, coconut cream and stock. Bring to a simmer. Add fish. Cook, covered, for 3 minutes or until fish is almost cooked through. Add prawns and tomato. Cook, uncovered, for 3 to 4 minutes or until seafood is cooked through. Stir in spinach.
  • Step 3
    Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add extra curry sprigs (be careful as mixture with splatter) for 30 seconds or until crisp. Drain on paper towel.
  • Step 4
    Top curry with remaining chilli and extra curry leaves. Serve with rice.
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