If you’re a seafood lover, you are going to LOVE this creamy seafood curry recipe. It is so easy to make (and you can use any seafood you like) and is absolutely delicious served with rice for a cozy dinner.
Table of Contents
This recipe is really simple to make. Although I’m sharing my favorite curry sauce recipe with you here, you can use any Indian spices you have to make this sauce so don’t be put off if you don’t have the ones I’ve listed. Similarly, feel free to use any and all of your favorite seafood for this recipe. You can even add chunks of white fish if you preferred.
- Seafood. I used peeled shrimp, half-shell mussels and calamari tubes but clams, scallops, chopped lobster, crab, squid, etc. will all work well. White fish like tilapia, halibut, etc can also be added.
- Fresh garlic cloves.
- Fresh ginger.
- Spices: I used a combination of Garam Masala, paprika, ground cardamom, ground coriander, turmeric and chilli powder. Substitute with any Indian spices or a good Indian curry paste.
- Coconut milk/heavy cream. I often use a combination of the two as the heavy or whipping cream adds a luscious velvetiness to the sauce and the coconut milk adds flavor. Coconut cream is a good substitute.
- Chicken broth/chicken stock.
- Sugar. Optional – A pinch of sugar balances the spices perfectly but feel free to omit.
- Lemon juice/lime juice.
- Salt and black pepper.
- Coriander leaves, for serving.
How to make seafood curry
Start by searing the seafood. I do this as frozen seafood can often hold a lot of excess water and skipping this step can result in a super runny sauce. Pat thawed seafood dry with paper towels then sear in batches in a large skillet or deep pan set over high heat. You don’t need to cook the seafood all the way through at this step, just give it a good sear. Do this in batches to prevent overcrowding the pan. Remove from the pan and set aside.
In the same pan, make the curry sauce. Melt a knob of butter or heat a splash of oil in the pan over medium-high heat then add the onion and cook for a minute or two until it starts to soften. Add the minced garlic and ginger and cook until fragrant then stir in all of the spices. Cook the spices until the pan starts to look dry (approximately 30 seconds) then pour in the broth, coconut milk and/or cream and add a pinch of sugar. Bring to a simmer then cook the sauce for a few minutes until it has thickened slightly. Add the seafood to the sauce and cook for another 5 minutes until cooked through. Season with lemon juice, salt and black pepper and serve.
What to serve with seafood curry
Steamed Basmati rice or jasmine rice is always my go-to for any type of curry. Adding naan, roti or poppadoms to dip into the sauce and scoop up the rice is also a great idea. A simple salad is a nice green addition but not entirely necessary.
Easy Creamy Seafood Curry
- 1 kg (2lb) seafood I used shrimp, calamari and half-shell mussels.
- 2 tsp salt
- 2 tbsp oil
For the curry
- 2 tbsp butter/oil/ghee
- 1 onion finely chopped
- 6 garlic cloves crushed
- 1 tbsp minced ginger
- 1½ tbsp Garam Masala
- 1 tsp turmeric
- ½ tsp chilli powder
- 1 tsp ground cardamom
- 1 tsp ground coriander
- 1 cup chicken broth/stock
- 2 cups coconut milk / heavy cream
- 1 tsp sugar
- 1-2 tsp lemon juice
- salt and black pepper to taste
- Pat thawed seafood dry with paper towels and season with salt.
- Heat a large skillet or deep pan over high heat. Add a few tablespoons of oil then sear the seafood in batches for a minute or two. You don't need to cook the seafood completely at this step.
- Remove the seafood from the pan and set aside.
- In the same pan, make the curry sauce.
- Melt a knob of butter or heat a splash of oil in the pan over medium-high heat then add the onion and cook for a minute or two until it starts to soften.
- Add the minced garlic and ginger and cook until fragrant then stir in all of the spices.
- Cook the spices until the pan starts to look dry (approximately 30 seconds) then pour in the broth, coconut milk and/or cream and add a pinch of sugar.
- Bring to a simmer then cook the sauce for a few minutes until it has thickened slightly.
- Add the seafood to the sauce and cook for another 5 minutes until cooked through.
- Season with lemon juice, salt and black pepper and serve.