Coconut Milk Seafood Curry

Prep time: 20 mins

Cook time: 1 hr

Full of creamy coconut flavour and packed with jewels of the sea, this seafood curry is a celebration of all things tropical. Adjust the chilli for more or less kick, and serve with rice to mop up that delicious sauce. Filled with prawns, fish and squid your taste buds will have so much fun! Jam-packed full of curry flavour. Perfect for any curry lover and for a warm winter dinner.

Utensils:

Large Saucepan with thick base or pot

Knife + Cutting board

Mixing spatula or spoon

Mortal and Pestle (optional)

Ingredients:

3 Spring onions - roughly chopped

2 Carrots - roughly chopped

1 cup of beans - roughly chopped

2 small onions or 1 large onion - roughly chopped

1/2 broccoli - leave chunky

2x brushed potatoes - peeled, cut into small cubes

1/2 sweet potato - peeled, cut into small cubes

1tsp ginger- peel, finely chopped

9 garlic cloves- peeled roughly chopped or minced

400ml coconut milk

3 cups of water

2 tbsp yellow curry paste

1 x lime

Oil

1 tbsp butter

Seafood: (all measurements depend on how many people you are feeding and how much seafood you like)

1kg prawns - peeled and deveined + 7 prawn heads

1/2 kg Mackerel fish fillets - deboned and cut into thick chunks (any reef fish works beautifully in this dish. If you can't catch it yourself, even better.)

2x squid portions - cut into 1cm strips

Herbs & Spices: (add all herb sand spices to a mortal and pestle and infuse all flavours)

2tsp Paprika

2tsp Thyme

2tsp coriander

2tbsp curry powder

1 tbsp garlic

and herb spice

1tbsp peppercorns

Salt

Coriander to garnish

Sides:

2 cups of white rice

Pinch Steps:(PHOTO BELOW)

Pinch 1: Heat oil and butter in a saucepan pot over medium-high heat. Add half of the garlic and all of the onions and spring onions. Let infuse for 5 minutes. Then add curry paste, half of the spice mixture and prawn heads stirring for 2-3 minutes.

Pinch 2: Add three cups of water and stir. Season with salt and pepper and half a lime.

Pinch 3: Add vegetables and potatoes bring to the simmer a cook for 15 minutes or until vegetables and potatoes are tender. Stir occasionally.

Pinch 4: Add seafood and the rest of the garlic and spice mixture. Stir, then add coconut milk. Let cook for 5 minutes then taste, add more seasoning or curry powder if needed.

Pinch 5: Serve with rice and coriander leaves.