Seafood korma Recipe | Curry for Change

Seafood korma

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

Seafood korma