- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 4 dried red chillies
- 5cm stick cassia bark
- 6 black peppercorns
- 3 cm fresh ginger
- 3 garlic cloves
- ½ tsp turmeric
- 1 tbsp malt vinegar.
- 500g of seafood (prawns, mussels, scallops, crab claws, squid, salmon)
- 2 tsp vegetable oil
- 10 fresh curry leaves
- 1 small onion, finely chopped
- 250ml coconut milk
- 1 lemon, juice
- Salt and black pepper
- Handful of fresh coriander, chopped
- Place the coriander, cumin, chillies, cassia & peppercorns in a spice grinder and grind to a fine powder.
- Place ginger, garlic, ground spices, vinegar and turmeric in a blender and create a smooth thick paste.
- Ensure the seafood is washed and clean. Wash and debeard the mussels, ensure you throw out any that are gaping and do not close slowly when you sueeze them.
- Heat the oil in a pan and add the curry leaves and onion. Let the onions sweat until they are translucent, about 3-4 minutes. Stir in the spice paste and fry for a few minutes.
- Add all of the seafood except for the fish and cook for 2 minutes.
- Stir in the coconut milk and heat through. Reduce the heat then add the fish and leave to simmer until it is cooked through about 5-6 minutes.
- Squeeze in some lemon juice and adjust the seasoning to taste.
- Sprinkle with fresh coriander to serve.