Coconut & turmeric seafood curry with curry leaf, garlic & chilli drizzle
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 15 mins
Cook: 45 mins
A star rating of 5 out of 5.6 ratingsRate
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Enjoy seafood on Christmas Eve and a curry on Boxing Day? This curry combines both traditions. Serve with fluffy naans and some sautéed gingery greens
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp coconut oil
-
1 tsp fenugreek seeds
-
2 tsp mustard seeds
-
6 cardamom pods
bashed
-
12 curry leaves
-
2 red onions
finely chopped
-
3 garlic cloves
finely chopped
-
15g ginger
grated
-
400g can chopped tomatoes
-
1 tsp turmeric
-
2 tsp chilli powder
-
2 tsp ground coriander
-
1 tsp amchoor
(optional)
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400ml can coconut milk
-
1 lime
juiced
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400g hake fillet
skinned and chopped into chunky pieces
-
150g king prawns
deveined
-
rice
and naans, to serve
For the drizzle
-
drizzle of coconut oil
-
10 curry leaves
-
1 green chilli
thinly sliced
-
15g ginger
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Nutrition: Per serving
- kcal443
- fat29g
- saturates22g
- carbs14g
- sugars10g
- fibre4g
- protein30g
- salt0.63g
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Method
-
step 1
Melt the coconut oil on a medium heat in a large saucepan or casserole dish, then scatter in the fenugreek, mustard seeds, cardamom pods and curry leaves. Cook for 2-3 mins until the mustard seeds start to pop.
-
step 2
Scatter in the chopped onions with a large pinch of salt and cook for 10-15 mins until beginning to soften. Stir in the garlic and ginger, cooking for 3-4 mins until aromatic.
-
step 3
Pour in the tomatoes, then half-fill the can with water, swill it around and add that too. Scatter in the turmeric, chilli powder, ground coriander and amchoor, if using. Turn up the heat to medium high, keeping an eye on it, and reduce the sauce by half, stirring often. This should take about 10 mins.
-
step 4
Pour in the coconut milk and lime juice, stir to combine, then stir in the seafood. Cook for 3-4 mins or until the seafood is just tender. Transfer to a serving dish, if using.
-
step 5
For the drizzle, heat the coconut oil in a small pan and stir in the rest of the ingredients along with a pinch of salt. Cook for 2-3 mins.
-
step 6
Pour the drizzle over the curry and serve with rice and naans.
Recipe from Good Food magazine, Christmas 2025
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A star rating of 5 out of 5.6 ratings
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