Mixed Seafood Curry Recipe
Ingredients
| Lemon juice | 2 Tablespoon | |
| Fish fillets | 250 Gram, cut into pieces | |
| Shrimps | 250 Gram, deveined | |
| Scallops | 125 Gram | |
| Calamari | 60 Gram | |
| Olive oil | 2 Tablespoon | |
| Mussels | 60 Gram, cleaned | |
| Onions | 2 , chopped | |
| Ginger | 1 Teaspoon, grated | |
| Garlic | 2 Clove (5gm), crushed | |
| Chilli powder | 1/2 Teaspoon | |
| Cumin | 1/2 Teaspoon | |
| Garam masala | 1/4 Teaspoon | |
| Coriander | 1/4 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| 2 tomatoes, peeled and chopped grated rind 1/2 lemon | ||
| Water | 1/2 Cup (16 tbs) | |
| Chopped | 1/2 Tablespoon | |
| 6 lemon twists, to garnish | ||
Directions
Combine lemon juice, fish, prawns, scallops and calamari in a dish and set aside to marinate.
Heat olive oil in a large pan.
Add mussels and cook over high heat for 5 to 7 minutes until shells open.
Transfer mussels to a separate dish discarding any shells that have not opened.
Set aside.
To the olive oil, add onions, ginger, garlic, spices, tomatoes, lemon rind and water.
Bring to the boil, lower heat and simmer for 20 minutes.
Add seafood marinade to pan and simmer for 10 minutes longer.
To serve, on individual plates spoon seafood curry onto a bed of boiled rice, then place mussels on side of plate.
Sprinkle over parsley, and garnish with lemon twists.
Heat olive oil in a large pan.
Add mussels and cook over high heat for 5 to 7 minutes until shells open.
Transfer mussels to a separate dish discarding any shells that have not opened.
Set aside.
To the olive oil, add onions, ginger, garlic, spices, tomatoes, lemon rind and water.
Bring to the boil, lower heat and simmer for 20 minutes.
Add seafood marinade to pan and simmer for 10 minutes longer.
To serve, on individual plates spoon seafood curry onto a bed of boiled rice, then place mussels on side of plate.
Sprinkle over parsley, and garnish with lemon twists.
Chef
