Dani Venns fragrant and decadent curry made from scratch is packed with prawns, squid and fish. This dish will WOW your dinner party guests.
- To make spice powder, place coriander, cumin, fennel seeds, black peppercorns and curry leaves in small heavy based frypan over low heat and toast for about 5 minutes, swirling pan occasionally, until spices are aromatic. Remove from heat and grind in mortar and pestle, spice grinder or high powered blender until a fine powder forms. Stir in ground turmeric and salt.
- Using a large deep frypan or saucepan, add oil and place over medium heat. Add onions and cook till translucent, add ginger and garlic and cook for a further 2 minutes. Add mustard seeds, curry leaves and spice powder, stir and cook for a further 2 minutes. Add half the amount of coconut milk and stir well. Remove from heat and pour into blender or food processor and process till smooth. Return back to pan, stir through remaining coconut milk, tamarind puree, shrimp paste, sugar and cinnamon sticks, bring to boil then reduce to simmer for 10 minutes to allow flavours to develop. Taste, adjust if needed with tamarind (sour), shrimp paste (salt), or sugar (Sweetness) to achieve an even balance of flavour.
- At this point, sauce can be removed from heat and set aside until you are ready to cook the seafood and serve. Curry benefits from having time to sit and for flavours to develop.
- To prepare squid, cut open tube with a sharp knife, scrap inside and remove any tough flesh. Score squid on a diagonal cross hatch pattern, taking care not to cut the whole way through. Cut into 3cm lengths and set aside.
- When you are ready to serve, heat sauce up to simmering point, add in seafood, bring to the boil then reduce to a simmer and allow to cook for 5 minutes. Turn off heat and allow to sit for a further 5 minutes.
- Serve curry with steamed rice and fresh coriander.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set