Seafood Curry on the Fire by Veneshvarin

Many thanks to Veneshvarin Naidoo, for sharing his recipe to this delicious Seafood Curry, which was cooked in a cast iron pot over the open flame.

INGREDIENTS

• 1 kg seafood mix
• 700 muscles in shell (you can add calamari crayfish tails etc, just pre pressure cook calamari before you add to pot)
• Seeds:
• 1xStar anise
• 3xCardamom pods
• 2xCinnamon sticks
• 2xdry red chillies
• 2xBay leaves
• 4xCloves
• 1tsp Jeera seeds
• 1tsp Somph
• 1tsp mustard seeds
• 1tsp coriander seeds
• Powder spices:
• 3tbs kashmiri masala
• 1tsp turmeric
• 1tsp garam masala
• 1tsp jeera powder
• 1tsp coriander powder
• 1tsp chilli powder
• 1 tsp smoked paprika
• 1tsp cinnamon powder
• 1 tsp mixed herbs
• 1 tsp crushed chilli flakes
• 1 tsp braising spice
• Fresh ingredients :
• 1large onion.
• Bunch Fresh coriander
• 2tbs Ginger and garlic paste
• 2 sprigs curry leaves

METHOD

1. Add oil and seeds to the pot, when the seeds start popping add chopped onion and curry leaves.

2. When onion is translucent add ginger and garlic paste and all powder spices, braise for about 30 seconds.

3. Once you can get the aroma of all the spices add the (from frozen) seafood mix ( do not add the crab sticks yet)

4. Let it cook till most of the meat is tender then add crab sticks and salt.

5. Let it simmer till all water has evaporated and the gravy thickens, then garnish with fresh dhania leaves (coriander)

6. Serve with garlic naan made on the open flame.

For more recipes: Seafood, Lamb/Mutton/Beef, Chicken, Veg/Beans

Durban Curry Recipes · https://www.curryrecipe.co.za/seafood-curry-on-the-fire-by-veneshvarin/