Coconut Turmeric Seafood Curry

Ingredients

• 400g Firm White Fish Fillets, cut into large chunks
• 250g Raw Peeled King Prawns
• 1 tablespoon Vegetable Oil
• 1 Large Onion, finely sliced
• 3 Garlic Cloves, finely grated
• 20g Fresh Ginger, finely grated
• 1 teaspoon Ground Turmeric
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Chilli Powder
• 400ml Full-Fat Coconut Milk
• 150ml Fish or Vegetable Stock
• 2 Medium Tomatoes, roughly chopped
• 1 teaspoon Soft Brown Sugar
• 1 Lime
• Sea Salt, to taste
• 15g Fresh Coriander, roughly chopped
• 2 tablespoons Vegetable Oil, for the drizzle
• 12 Fresh Curry Leaves
• 2 Garlic Cloves, thinly sliced
• 1 Fresh Red Chilli, thinly sliced
• 1/2 teaspoon Black Mustard Seeds

Instructions

1. Heat 1 tablespoon of vegetable oil in a large, deep frying pan over medium heat.
2. Add the onion and cook for 6–8 minutes until soft and lightly golden.
3. Add the grated garlic and ginger and cook for 1 minute until fragrant.
4. Stir in the turmeric, cumin, ground coriander, and chilli powder and cook for another 30 seconds.
5. Add the chopped tomatoes and cook for 3–4 minutes until they begin to soften and break down.
6. Pour in the coconut milk and stock, add the brown sugar, and season with salt.
7. Bring the sauce to a gentle simmer and cook for 8–10 minutes until slightly reduced and aromatic.
8. Add the chunks of white fish and simmer gently for 3 minutes.
9. Add the prawns and continue cooking for another 3–4 minutes until the prawns are pink and the fish is just cooked through.
10. Squeeze in the juice of half the lime and gently stir through the fresh coriander.
11. To make the drizzle, heat 2 tablespoons of vegetable oil in a small frying pan over medium heat.
12. Add the mustard seeds and cook until they begin to pop.
13. Add the curry leaves, sliced garlic, and red chilli and fry for 30–60 seconds until the garlic is lightly golden and the curry leaves are crisp.
14. Remove the curry leaf mixture from the heat immediately to prevent the garlic from burning.
15. Spoon the hot curry into shallow bowls and drizzle over the fragrant curry leaf, garlic, and chilli oil.
16. Serve immediately with the remaining lime cut into wedges.

instructions_source: editorial-classic