South Indian Seafood Curry
Description
A traditional South Indian curry, this dish is rich in protein, omega-3 fatty acids and anti-inflammatory turmeric. It has just enough spices to make it a warm and spicy winter favourite.
Ingredients
Scale
- 1 tsp macadamia oil
- 1 large brown onion, thinly sliced
- 1 tbsp finely grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 2 tsp brown mustard seeds
- 10 fresh curry leaves
- 185 ml (3/4 cup) light coconut milk
- 200g green beans, trimmed, cut into 3cm lengths
- 1 zucchini, halved lengthways, sliced
- 250g skinless fish of choice fillet, cut into 2cm pieces
- 250g peeled green prawns, tails intact
- 80g baby spinach
- 1 sprig curry leaves
- 2 cups steamed basmati rice, to serve
- Lime wedges, to serve
Instructions
- Heat some oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 minutes or until softened.
- Now add ginger, turmeric, coriander, mustard seeds and curry leaves. Cook, stirring, for 2 minutes or until aromatic.
- Add coconut milk to the contents of the saucepan and 160ml (2 ⁄3 cup) of water and bring it to the boil. Reduce heat to medium-low. Cover. Simmer for 10 minutes.
- After simmering add beans and zucchini. Simmer, uncovered, for further 5 minutes or until tender.
- Now add fish and prawns. Cook for 3-4 minutes or until cooked through. Lastly, add spinach and stir until wilted.
- Serve with rice and lime wedges
