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Seafood Curry 1

Seafood Curry

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 5 1x
  • Category: Main Course
  • Cuisine: Free Style


Seafood Curry unlike beef or lamb curry is quite easy to prepare, no need to marinate the meat and it cooks really quick, the flavours are also amazing as the seafood taste blends well with the creamy coconut milk and the spices this dish uses. There are no set seafood to use in this recipe and you can use any of your favourites but for today we will use some monk fish fillet, prawns, scallops and squid.


  • 500 g monk fish, cut into cubes
  • 300 g medium-sized shrimps, deveined
  • 2 squid tubes, sliced
  • 15 pcs scallops
  • 400 ml coconut milk
  • 250 ml coconut cream
  • juice from 1 fresh lime
  • 1 tsp yellow mustard seeds
  • 2 tsp turmeric
  • 4 green cardamom pods, crushed
  • 4 pcs dried chillies
  • 1 medium-sized onion, roughly chopped
  • 1/2 thumb sized ginger
  • 4 cloves garlic
  • 2 tbsp honey
  • freshly ground black pepper
  • sea salt
  • oil


  1. In a heavy non-stick pan sear the fish, scallops and shrimps separately placing each on a plate once finished.
  2. Blend together onion, garlic, ginger, chillies and 2 tbsp oil in a blender, once it forms a smooth paste remove from blender then set aside.
  3. Using the same pan add a small amount of oil then the blended paste on step 1, stir until fragrant.
  4. Add the mustard seeds, turmeric and cardamom then stir fry for 1 minute.
  5. Now add the coconut milk and bring to a boil, lower the heat to medium and simmer for 10 minutes or until liquid is reduced half its amount.
  6. Add the coconut cream, squid, fish, scallops and shrimps bring to a boil and simmer for 3 minutes.
  7. Add lime juice and honey. Season with sea salt and freshly ground black pepper then serve.