Coconut Seafood Curry

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 300 -350 g firm fish fillets, cut into pieces (i used halibut, but cod, perch, bass any are fine.)
• 8 scallops (allows for 2 per person.)
• 12 squid rings (allows for 3 per person.)
• 12 -16 prawns, shelled, deveined (3-4 per person i buy medium to largish size prawns.)
• 1 1/2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2 teaspoons gingerroot, grated
• 3/4 teaspoon turmeric, ground
• 1 1/2 teaspoons cumin, ground
• 1 1/2 teaspoons coriander, ground
• 1 teaspoon mustard seeds
• 1 cinnamon stick
• 1 1/2 teaspoons sambal oelek (i heap my spoonfuls, but adjust for desired taste.)
• 400 ml coconut cream (i use kara brand i really like the flavour.)
• 1 teaspoon sugar
• 50 ml pineapple juice

Recipe

• 1 heat oil in a large pan, add onion, garlic and ginger, cook until onion softens.
• 2 stir in spices, mustard seeds, cinnamon stick and sambal oelek, stir until fragrant.
• 3 add coconut cream, stir until well combined.
• 4 note: the kara brand is quite a thick coconut cream, if my sauce thickens up to much i add a little extra light cream or milk. i haven't mentioned, adding cornflour to thicken for this reason, but i also know some brands can be quite watery, so you may want to thicken some more, if this is the case.
• 5 add sugar and juice, stir until mixed.
• 6 add all the seafood and cook covered about 5-10 min's or until seafood is cooked through. cooking times will vary according to what seafood you choose to use in this, so i can't give you an exact time.
• 7 i served mine over sweet potato mash, but it is also good over rice as well.