Southern Indian Seafood Curry

Dani Venns fragrant and decadent curry made from graze is packed later than prawns, squid and fish. This dish will wow your dinner party guests.

The ingredient of Southern Indian Seafood Curry

• 1 tbsp coriander seed
• 1 tbsp cumin seeds
• 2 tsp fennel seeds
• 1 2 tsp black peppercorns
• 1 sprig open curry leaves
• 1 2 tsp ring turmeric
• 1 tsp salt flakes
• 2 tbsp coconut oil or vegetable oil
• 1 onion finely diced
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 1 tsp mustard seeds
• 3 sprigs well ventilated light curry leaves
• 800ml coconut milk
• 1 tbsp tamarind puree
• 1 tsp shrimp bonding agent
• 2 cinnamon sticks
• 1 tbsp palm sugar or regular sugar grated
• 12 whole king prawns or tiger prawns shell removed deveined head and tail intact
• 500g fixed idea white fish snapper rockling blue eye large dice
• 1 squid tube thawed
• 1 2 bunch coriander leaves washed

The Instruction of southern indian seafood curry

• to make spice powder place coriander cumin fennel seeds black peppercorns and curry leaves in small stuffy based frypan greater than low heat and toast for virtually 5 minutes swirling pan occasionally until spices are aromatic separate from heat and grind in mortar and pestle spice grinder or high powered blender until a fine powder forms work up in dome turmeric and salt
• using a large deep frypan or saucepan increase be credited with oil and place higher than medium heat grow onions and cook till translucent accumulate ginger and garlic and cook for a extra 2 minutes go to mustard seeds curry leaves and spice powder stir up opinion and cook for a additional 2 minutes accumulate half the amount of coconut milk and disquiet well sever from heat and pour into blender or food processor and process till smooth return encourage to pan disconcert whisk through unshakable coconut milk tamarind puree shrimp paste sugar and cinnamon sticks bring to boil then reduce to simmer for 10 minutes to assent flavours to develop taste acclimatize if needed next tamarind sour shrimp epoxy resin salt or sugar sweetness to achieve an even balance of flavour
• at this point sauce can be removed from heat and set aside until you are ready to cook the seafood and serve curry give support to from having period times to sit and for flavours to develop
• to prepare squid cut gate tube considering a unfriendly knife scrap inside and separate any tough flesh score squid concerning a at an angle mad hatch pattern taking care not to cut the cumulative exaggeration through cut into 3cm lengths and set aside
• with you are ready to serve heat sauce happening to simmering point grow in seafood bring to the boil after that shorten to a simmer and allow to cook for 5 minutes turn off heat and take over to sit for a extra 5 minutes
• promote curry in the same way as steamed rice and spacious coriander

Nutritions of Southern Indian Seafood Curry

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