Fortune Jasmine Rice Yellow Seafood Curry 720px

Yellow Seafood Curry

0 Minutes

Want to spice up your curry menu? This yellow seafood curry will do the trick along with a side of fragrant jasmine rice. Get the taste buds buzzing with seven easy steps!

Ingredients

  • 1 each King Prawns
  • 12g Cumin Powder
  • 30g Cashews
  • 15g Coriander Root
  • 1.5 each Green Chilies
  • 30g Brown Onion
  • 600mL Coconut Cream
  • 30mL Tamarind Paste
  • 7.5g Coriander Powder
  • 8g Turmeric Powder
  • 9g Garam Masala
  • 2g Fresh Garlic
  • 1.5kg White Onion
  • 30g Black Mustard Seeds
  • 3 each Squid Tubes
  • 450g Prawns
  • 20 each Mussels
  • 300g Fortune Fragrant Jasmine Rice
  • 60g Chopped Coriander
  • 7.5 each Bay Leaf
  • 6 each Cumin Seeds
  • 6 each Whole Nutmeg
  • 9 each Red Cardamon
  • 3 each Black Cadamon
  • 9 each Whole Cloves
  • 2g Fresh Ginger

Method

To make the curry paste
Step 1
From the ingredients list above, all ingredients from the Bay Leaf down are included in the curry paste. To begin, soak the cashews for 24 hours and strain.

Step 2
Take the white onion and boil it in enough water to just cover the whole of the onion. Boil until soft and most of the liquid has evaporated and blend the onion into a paste.

Step 3
Take the remaining onion, chop finely and fry. Combine the fried onion with the strained cashews and blend with the coriander root, the green chili, ginger and garlic into a smooth puree.

Step 4
In a heavy bottom pot, add the onion paste, with the herbal puree and fry until fragrant, taking care not to burn. Add in all of the spices and simmer until aromatic. Add the coconut cream and continue to simmer. Set aside until needed.

To make the seafood curry
Step 5
Cook your Fragrant Jasmine Rice according to packet instructions.

Step 6
Prepare your seafood and sauté in a hot pan, adding the pre-made curry sauce, specified above. Heat until it boils and all of the seafood
cooks through.

Step 7
Place the rice into a mould and serve with curry. Garnish with fresh lime and coriander.

 

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