Curry for Change

Changing the lives of families
who suffer from hunger.

Seafood korma

Ingredients

  • 4 tablespoons vegetable oil
  • 2 cloves
  • 2 green cardamom pods
  • 3 tablespoons ground almonds
  • 3 tablespoons Onion Masala Gravy
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon red chilli powder
  • 150ml coconut milk
  • 150ml single cream
  • 2 tablespoons butter
  • 8 king-sized scallops, coral removed
  • 80g squid rings
  • 8 large raw prawns, peeled (tails left on), cleaned and deveined
  • 8 green lip mussels
  • Salt and black pepper

To garnish:

  • Finely chopped coriander and mint leaves
  • 1 green chilli, finely chopped
  • 1 teaspoon finely chopped fresh ginger
  • Finely chopped coriander and mint leaves
  • 1 green chilli, finely chopped
  • 1 teaspoon finely chopped fresh ginger

Method

  1. Heat half the oil in a pan and sauté the cloves and cardamoms for a minute until the spices sizzle.
  2. Add the ground almonds and coriander and chilli powder and sauté for 2 minutes.
  3. Add the coconut milk and simmer for 3 – 4 minutes, then add the single cream and correct the seasoning with salt and pepper.
  4. In a frying pan, heat the remaining oil and the butter and sauté the seafood pieces one type after the other, for 1 – 2 minutes, to seal and sear.
  5. Remove each batch with a slotted spoon before adding the next. Set aside until required.
  6. Bring the sauce to a simmer and add all the seafood and juices and simmer for 3- 5 minutes or until completely cooked.
  7. Serve garnished with the chopped coriander, mint, chilli and ginger. 

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