Seafood coconut curry
Ingredients
- 6 garlic cloves, chopped
- 10cm fresh ginger, peeled and chopped
- 2 onions, chopped
- 15ml (1 tbsp) curry powder
- 5ml (1 tsp) ground cumin
- 5ml (1 tsp) ground cinnamon
- 5ml (1 tsp) coriander seeds
- 4 star anise
- 4 crayfish tails
- 16 queen prawns, cleaned and shelled
- 20 black mussels
- 2 x 420g tins coconut milk
- 200g Rosa tomatoes, halved
- juice and zest of 4 limes
- 4 lime leaves
- handful raw peanuts
- fresh coriander, chopped, to serve
Instructions
1
Heat the oil in a large pot and fry the garlic, ginger and onion until the onions are soft and translucent. Add the curry and spices and continue to fry for 2 minutes to infuse the flavours.
2
Add the crayfish to the pot, stir gently and cook with the lid on for another 2 minutes.
3
Add the prawns, mussels, coconut milk, tomatoes, lime juice, zest and lime leaves and simmer for 10 minutes. Discard any unopened mussels.
4
Stir in the peanuts, garnish with the coriander and serve with rice or pap.
Notes
To drink: Rijks Fascination 200845ml (3 tbsp) vegetable oil.
