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.
1kg (2lb) seafood I used shrimp, calamari and half-shell mussels.
2tspsalt
2tbspoil
For the curry
2tbspbutter/oil/ghee
1onionfinely chopped
6garlic clovescrushed
1tbspminced ginger
1½tbspGaram Masala
1tspturmeric
½tspchilli powder
1tspground cardamom
1tspground coriander
1cupchicken broth/stock
2cupscoconut milk / heavy cream
1tspsugar
1-2tsplemon juice
salt and black pepperto taste
Instructions
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.