Step 1.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion, curry leaves and half the chilli. Cook, stirring for 5 minutes or until onion just softens. Add fennel seeds, mustard seeds, turmeric, coriander and cinnamon. Cook, stirring for 1 minute or until fragrant.
Step 2.
Add tamarind, sugar, coconut cream and stock. Bring to a simmer. Add fish. Cook, covered, for 3 minutes or until fish is almost cooked through. Add prawns and tomato. Cook, uncovered, for 3 to 4 minutes or until seafood is cooked through. Stir in spinach.
Step 3.
Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add extra curry sprigs (be careful as mixture with splatter) for 30 seconds or until crisp. Drain on paper towel.
Step 4.
Top curry with remaining chilli and extra curry leaves. Serve with rice.
Enjoy!
With thanks to: www.taste.com.au
Ingredients
Directions
Step 1.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion, curry leaves and half the chilli. Cook, stirring for 5 minutes or until onion just softens. Add fennel seeds, mustard seeds, turmeric, coriander and cinnamon. Cook, stirring for 1 minute or until fragrant.
Step 2.
Add tamarind, sugar, coconut cream and stock. Bring to a simmer. Add fish. Cook, covered, for 3 minutes or until fish is almost cooked through. Add prawns and tomato. Cook, uncovered, for 3 to 4 minutes or until seafood is cooked through. Stir in spinach.
Step 3.
Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add extra curry sprigs (be careful as mixture with splatter) for 30 seconds or until crisp. Drain on paper towel.
Step 4.
Top curry with remaining chilli and extra curry leaves. Serve with rice.
Enjoy!
With thanks to: www.taste.com.au
