Peri-peri seafood curry

News24

26-05-2025

Ingredients
-
50g (grams) - unsalted butter
2tablespoons - vegetable oil or olive oil
1 - onion, finely chopped
1 - handful curry leaves
1 - red pepper, finely chopped
- salt to taste
4 - garlic cloves, finely chopped
1tablespoon - finely chopped ginger
1 - curry powder mixed with 5ml (1t) paprika and 10ml (2t) garam masala
1teaspoon - ground turmeric
1teaspoon - chilli powder
¼ - tomato paste
3 - whole tomatoes, grated
2cups - fish stock or water
80ml (millilitres) - pouring cream
1kg (kilograms) - assorted seafood
- fried curry leaves, fresh coriander, fresh sliced chilli and lemon wedges to serve
- rice or flatbreads to serve
Method
Description:
Melt the butter in the oil in a deep frying pan or saucepan over medium heat. Add the onion, curry leaves and pepper and season with salt.
Cook for 3–4 minutes until softened. Add the garlic, ginger, curry powder mix, turmeric and chilli powder and cook for 1–2 minutes until fragrant.
Add the tomato paste and cook for a further minute then add the tomatoes and stock or water and cook for 20 minutes for the flavour to intensify.
Add the cream and stir to combine.
For the seafood, you want to add the things that need the longest cooking time first, so whole prawns need to cook for longer than mussels or pieces of fish fillet. Add the seafood in stages, remembering that pieces of fish fillet or mussels need as little as 2–3 minutes to cook through. It's best to cover the pan witha lid and a good indicator of when they're cooked through is when the mussels have burst open.