Seafood Malabar
- 09.03.2017
- 529
This irresistibly fragrant South Indian seafood curry has a creamy coconut sauce thats tinted with turmeric and lifted with lime juice.
Recipe «Seafood Malabar» presented in category Recipes / Fish, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 3 garlic cloves, crushed, 1 tsp sugar, 1/2 tsp chilli powder, 1/2 tsp ground turmeric, 1/2 tsp salt , 1/4 tsp ground cinnamon, 500g skinless snapper fillets, cut into 2.5cm pieces, 250g green medium prawns, peeled, deveined , 250g calamari tubes, cut into 1cm-thick slices, 80ml sunflower oil, 1 brown onion, halved, thinly sliced, 1 tsp finely grated fresh ginger, 1 large fresh green chilli, thinly sliced, 1 x 400ml can coconut milk, 125ml Massel vegetable liquid stock, 2 tsp fresh lime juice.
Ingredients:
- 3 garlic cloves, crushed
- 1 tsp sugar
- 1/2 tsp chilli powder
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 500g skinless snapper fillets, cut into 2.5cm pieces
- 250g green medium prawns, peeled, deveined
- 250g calamari tubes, cut into 1cm-thick slices
- 80ml sunflower oil
- 1 brown onion, halved, thinly sliced
- 1 tsp finely grated fresh ginger
- 1 large fresh green chilli, thinly sliced
- 1 x 400ml can coconut milk
- 125ml Massel vegetable liquid stock
- 2 tsp fresh lime juice
- Fresh coriander sprigs, to serve
- 45g coarsely grated fresh coconut
- 1 large fresh green chilli, deseeded, finely chopped
- 2 tbsp chopped fresh coriander
Instructions
- Combine the garlic, sugar, chilli powder, turmeric, salt and cinnamon in a bowl. Add the snapper, prawns and calamari and stir to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
- Meanwhile, to make the coconut sambal, combine the coconut, chilli, coriander, lemon juice, yoghurt and ginger in a bowl. Season with salt. Cover and place in the fridge to chill.
- Heat half the oil in a wok or large non-stick frying pan over medium-high heat. Add one-third of the snapper mixture and cook, turning, for 1-2 minutes or until browned. Use a slotted spoon to transfer to a plate. Repeat, in 2 more batches, with remaining oil and snapper mixture, reserving excess marinade.
- Reduce heat to low. Add the onion, ginger, fresh chilli and reserved marinade and cook, stirring, for 10-15 minutes or until onion is soft. Stir in the coconut milk and stock. Increase heat to medium. Bring to the boil. Reduce heat to low and simmer for 20 minutes.
- Add the snapper mixture, reserving the calamari, to the pan and simmer, stirring occasionally, for 2-3 minutes. Add the calamari and cook for 2 minutes or until cooked through. Stir in the lime juice. Transfer to a serving dish and top with coriander. Serve with the coconut sambal.