Sri Lankan Snapper, Prawn and Roast Coconut Curry

Name: Sri Lankan Snapper, Prawn and Roast Coconut Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Sri Lankan Moor
Ingredients: 12 large shelled green prawns; red snapper fillet; 0.25 cup shredded coconut; 0.5 tsp black mustard seeds; 1 small butternut pumpkin; 2 cup water; 0.5 cup coconut cream; 0.5 tsp salt; 1 cup shopped tomatoes; mixed spice; 2 tbsp oil; 2 green chilies; 1 cinnamon stick; 0.25 tsp fenugreek seeds; 0.25 tsp brown mustard seeds; 12 curry leaves; 1 brown onion; 2 garlic cloves; mixed spice; 0.5 tsp turmeric; 0.25 tsp sweet paprika; 1.25 tsp salt; 0.5 tsp chili powder; 0.5 tsp ground coriander; 0.25 tsp cumin; 8 black peppercorns

Steamed fish, prawns and coconut, warmed with curry leaves and mustard seeds. Serve with steamed rice.

35 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
Lightly brown coconut & black mustard seeds in a pan on medium heat – about 30 seconds – taking care not to burn them.
1 min
2
Grind into a past using mortar & pestle. In a large pot make Spice A by heating oil & adding all ingredients. Fry until onion is starting to colour slightly – about 4 minutes.
4 min
3
Add tomato & pumpkin. In a separate bowl combine all ingredients for Spice B. Add to the pot & cook another minute.
4
When mixed well, add water, cover with a lid & cook for about 12 mins until pumpkin is soft.
12 min
5
Add coconut cream & the roasted coconut paste. Cook another 2 minutes. Place seafood into curry & simmer appox 2 mins, then check & cook longer if required.
6
Add salt if required. Serve with steamed rice.