Seychelles Seafood curry
Recipe courtesy of Constance Lemuria hotel
Serves 4
Ingredients:
- 20ml oil plus more, for deep-frying
- 80g garlic cloves, crushed
- 80g ginger, peeled and grated
- 80g onions, finely chopped
- 50g curry powder
- 20g saffron powder or a large pinch of saffron threads
- 20 cinnamon leaves or a few bay leaves
- 2 x tins coconut milk
- 1 prawns, peeled and deveined scallops
- 4-8 calamari tubes
- 4 pieces of fish (about 4cm cubes)
- flour, for dusting
Heat the oil and saute the garlic, ginger and onions until soft and translucent. Stir in the spices and and coconut milk and simmer for 1 hour. Blend to form a smooth sauce, if desired. Season all the seafood and deep-fry in batches until crispy. Add the seafood to the curry sauce and simmer for 3 minutes.
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| Seychelles Seafood Prawn Curry |
Serve the curry in a bowl with steamed basmati rice, sambals, chutneys, spiced lentils and poppadoms on the side.
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