Ingredients

  • Serves 6 people
  • 4 blue crabs cut into 4

  • 300 g clams

  • 300 g mussels 

  • 500 g large prawns 

  • 500 g Small to Medium Size Squid 

  • 4 medium size shallots 

  • 8 garlic cloves 

  • 3 sprigs curry leaves 

  • 1/4 tsp mustard seeds 

  • 1 star anise 

  • 1 stick cinnamon stick 

  • 1/2 tsp fennel seeds 

  • 1/2 tsp cardamom 

  • 1/2 tsp coriander seeds 

  • 6 tbsp curry powder 

  • 2 tbsp fennel powder 

  • 1 golf ball size tamarine paste 

  • 4 cups of water 

  • sea salt to taste 

  • 3 tomatoes 

  • 6 okra (lady's fingers) 

  • 6 tbsp organic coconut oil

Seafood Curry
Recipe Courtesy of
Asian Food Network

Seafood Curry

Tasty, rich and full of sweetness from the mussels and clams, this seafood curry is a must try for seafood lovers. The secret to this dish is to use the freshest ingredients possible for a sweet and rich flavour.
  • Medium
  • 30 min
  • 30 min
  • 10 min
  • 4 steps
  • 22 Ingredients
  • Medium
  • 4 steps
  • 22 Ingredients
  • 30 min
  • 30 min
  • 10 min

Instructions

  1. Prepare garlic paste and clean seafood

    • Blend garlic and onion until it becomes a paste
    • Clean all seafood and set aside


  2. Fry aromatics

    • In a big pot, add in coconut oil and adjust heat to medium. Once hot, add in msustard seeds, star anise, cinnamon stick, fennel seeds, cardamon, corriander seeds and curry leaves and fry for a few seconds until ustard seeds pop
    • Add in ground ingredients and fry for a few minutes until fragrant


  3. Add in curry paste

    • In a bowl, add in curry powder and fennel powder and add a bit of water and mix well. Add this mixture to the the pot and bring temperature to a low. 
    • Add in water if the mixture is too dry and starts to burn. Maybe a few table spoons of water. Fry until fragrant and oil starts becoming red


  4. Add in tamarind paste and seafood

    • In a bowl add in tamarind paste with 2 cups of water and mix well. Add this to the pot and stir for the next 5 -8 minutes
    • Leave for a few minutes to bubble, once oil has risen to the top and is red, turn up the heat so it starts bubbling rappidly. Add in crab, clams, mussle, prawns, cut up squid and tenticles, count to ten and add in tomato wedges and okra and shut the lid and turn off the fire.


Arrange and Serve

Leave the pot to sit for at least 20 minutes before opening it up to serve.

Arrange and Serve

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Ingredients
  • Serves 6 people
  • 4 blue crabs cut into 4

  • 300 g clams

  • 300 g mussels 

  • 500 g large prawns 

  • 500 g Small to Medium Size Squid 

  • 4 medium size shallots 

  • 8 garlic cloves 

  • 3 sprigs curry leaves 

  • 1/4 tsp mustard seeds 

  • 1 star anise 

  • 1 stick cinnamon stick 

  • 1/2 tsp fennel seeds 

  • 1/2 tsp cardamom 

  • 1/2 tsp coriander seeds 

  • 6 tbsp curry powder 

  • 2 tbsp fennel powder 

  • 1 golf ball size tamarine paste 

  • 4 cups of water 

  • sea salt to taste 

  • 3 tomatoes 

  • 6 okra (lady's fingers) 

  • 6 tbsp organic coconut oil

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