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.
- 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.
- 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.
- 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