Lisa's Keralan Seafood Curry

Keralan Seafood Curry
(A Jamie Oliver recipe)
  • Vegetable oil
  • 2 teaspoons mustard seeds
  • 1 long green chilli , deseeded & finely sliced
  • 1 handful of fresh or dried curry leaves crumbled up
  • 1 inch fresh fat
  • ginger coarsely grated
  • 3 med onions finely chopped
  • 19 green prawns peeled & deheaded - leave tail on
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 3/4 punnet of red or yellow cherry tomatoes , halved
  • 400 ml can light coconut milk
  • 200 ml of water
  • 500 gram snapper deboned.
  • 1 heaped tablespoon tamarind paste/ puree
  • 80 gram baby spinach leaves
  • A few chopped coriander leaves to sprinkle over .
  • Lime wedges to serve.
  • Serve with rice or naan bread.

Please follow times when adding seafood. This is NOT a long slow cook dish. Get all your ingredients ready first. 

  1. Warm a camp oven up. Add about 2 tablespoons of vegetable oil ( I used rice bran oil) . You want a gentle medium heat. Add mustard seeds. Once they start to pop, add green chilli, curry leaves & ginger. Stir fry for a few minutes until you can smell the aromas then add the onion.
  2. Cook for another 10 minutes, till onion is soft & turning golden. Add the prawns. Cook till just starting to turn pink then gently stir to turn them. Then add chilli powder, turmeric & tomato. Cook for a few minutes then add 200 ml water & the coconut milk. Simmer for 5 minutes till it thickens slightly. Taste then season carefully with sea salt. 
  3. Add the snapper chunks (cut into 45 mm chunks) and tamarind. Simmer for 6 - 10 minutes . Stir through the spinach just before serving. Sprinkle over coriander leaves & serve with lime wedges.


Cooked and Pictures courtesy of our Camp oven Queen Lisa Turner