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Seafood Curry with coriander yogurt

Seafood Curry with coriander yogurt
Seafood Curry with coriander yogurt

4T canola oil (and extra if needed)
1 large onion, roughly chopped
4 garlic cloves, finely chopped
6cm piece of ginger, skinned and finely grated
1 red chilli, split down the middle
2T coriander seeds, crushed
2T cumin seeds, crushed
2T mustard seeds, crushed
2t black pepper seeds, crushed
1T sea salt
4T tomato paste
500ml buttermilk
½ cup of water
Salt to taste
400g Sea Harvest Seafood mix
4T roughly chopped corinader
 
For the coriander yoghurt
2 cups double cream yoghurt
4T roughly chopped coriander
1t toasted cumin seeds, crushed
 
4 buttery rotis to serve
 
Heat the oil over a medium heat. Add the onion and simmer until the onions are perfectly cooked without becoming charred. Add the garlic, ginger and chilli and simmer for 1 minute until the ingredients become fragrant.
Add the spices and stir through until they become toasted. Add the tomato paste and cook into the spices become adding the buttermilk and simmering gently over a low heat for 20 minutes with the lid on. If the mixture reduces too much simply add some water.
Add the seafood mix and cook for 5 minutes before removing from the heat. Stir the coriander through.
For the coriander yoghurt:
Combine the yoghurt, coriander and cumin seeds and serve over the curry.

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