Serves 4-6
Ingredients
- 1 tin (400ml) coconut milk½
- tin (200g) tomato puree
- ½ tsp tomato paste
- 1-2 tsp salt
- 2 heaped tbsp
- Spice Mecca South Indian Seafood Curry Masala
- 2 medium onions chopped
- 3-4 tbsp vegetable oil
- 1 tbsp garlic paste
- 1kg fish/prawns/crayfish
- ½ cup (125ml) water (if required)
Method
Liquidise the coconut milk, tomato puree, paste, salt and Spice Mecca South Indian Seafood Curry Masala.
Braise onions in oil until golden brown.
Add garlic paste and fry for 2-3 minutes.
Add liquids and cook for 15-20 minutes on medium heat until the sauce thickens.
Stir occasionally. Add water, if required.
Add fish or seafood and cook for a further 10-15 minutes.
Garnish with freshly chopped green coriander.
Serve with basmati rice and sambals.