Nutritional Information
Yellow Seafood Curry
Want to spice up your curry menu? This yellow seafood curry will do the trick along with a side of fragrant jasmine rice. Get the taste buds buzzing with seven easy steps!
Ingredients
- 1.5kg White Onion
- 2g Fresh Ginger
- 2g Fresh Garlic
- 9g Garam Masala
- 8g Turmeric Powder
- 7.5g Coriander Powder
- 30mL Tamarind Paste
- 600mL Coconut Cream
- 30g Brown Onion
- 1.5 each Green Chilies
- 15g Coriander Root
- 30g Cashews
- 12g Cumin Powder
- 1 each King Prawns
- 30g Black Mustard Seeds
- 9 each Whole Cloves
- 3 each Black Cadamon
- 9 each Red Cardamon
- 6 each Whole Nutmeg
- 6 each Cumin Seeds
- 7.5 each Bay Leaf
- 60g Chopped Coriander
- 300g Fortune Fragrant Jasmine Rice
- 20 each Mussels
- 450g Prawns
- 3 each Squid Tubes
Method
To make the curry paste
Step 1
From the ingredients list above, all ingredients from the Bay Leaf down are included in the curry paste. To begin, soak the cashews for 24 hours and strain.
Step 2
Take the white onion and boil it in enough water to just cover the whole of the onion. Boil until soft and most of the liquid has evaporated and blend the onion into a paste.
Step 3
Take the remaining onion, chop finely and fry. Combine the fried onion with the strained cashews and blend with the coriander root, the green chili, ginger and garlic into a smooth puree.
Step 4
In a heavy bottom pot, add the onion paste, with the herbal puree and fry until fragrant, taking care not to burn. Add in all of the spices and simmer until aromatic. Add the coconut cream and continue to simmer. Set aside until needed.
To make the seafood curry
Step 5
Cook your Fragrant Jasmine Rice according to packet instructions.
Step 6
Prepare your seafood and sauté in a hot pan, adding the pre-made curry sauce, specified above. Heat until it boils and all of the seafood
cooks through.
Step 7
Place the rice into a mould and serve with curry. Garnish with fresh lime and coriander.
Try our Recipe Calculator
Recipe Calculator