Name: Keralan Seafood Curry
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2.5cm/1in piece fresh root ginger; 6 garlic cloves; sea salt; 1 green chilli; 1 handful of coriander leaves; 250 g/9 oz/1¼ cups basmati rice; 350 g/12 oz mixed seafood, such as squid rings, raw, peeled king prawns, shelled mussels; 2 tbsp groundnut oil; 2 tsp black mustard seeds; 2 large pinches of dried curry leaves; ½ tsp turmeric; 400 ml/14 fl oz/generous 1½ cups coconut milk; 250 g/9 oz/heaped 1¾ cups cherry tomatoes; 2 tsp ground coriander; ½ lime; 250 g/9 oz boneless tilapia fillets or other white fish fillets

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

Ingredients

250 g/9 oz/1¼ cups basmati rice
2.5

Method

COOK THE RICE in boiling water for 10–12 minutes until soft, or as directed on the packet. Drain and return to the pan. Cover the pan with a clean tea towel and then the lid. Leave to one side to allow the rice to fluff up.

MEANWHILE, PEEL THE GINGER AND GARLIC, and cut the top off the chilli, then put these ingredients into a mini food processor with the ground coriander, turmeric and

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Keralan Seafood Curry

Ingredients

Method

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