Tag Archives: prawn

Seafood Curry on the Fire by Veneshvarin

seafood curry recipe
seafood curry recipe

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.

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)
1xStar anise
3xCardamom pods
2xCinnamon sticks
2xdry red chillies
2xBay leaves
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

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

Mrs Singhs Prawn Curry Recipe


Durban is famous for our Mutton Curry Bunny Chow, but we are equally as famous for our Durban Prawn Curry.

Variations are crayfish, langoustine & even Chicken & Prawn combo are all delicious.

This is an easy and yet truly tasty Prawn Curry recipe by Mrs Singh.


  • 1kg prawn meat well drained
  • 2 med. onions-finely chopped
  • 8 large ripe grated / finely chopped tomatoes
  • 8 cloves garlic ground , 1t/spoon ginger ground
  • 4 elachi pods/3 bay leaves/salt to taste
  • 1t/spoon jeera powder
  • 1t/spoon methi seeds ground+ a grind of black peppercorns
  • 1t/spoon Tumeric powder
  • 2T/spoon garam masala
  • 3 T/spoon chilli powder
  • Greshly chopped: dhania(coriander)
  • Shallot(spring onion)
  • Curry leaves
  • Treen chilli


  1. Heat butter and oil in a pot.
  2. Braise onions, garlic, bay leaves, elachi and ground methi
  3. Add tomatoes, spices, ginger, salt & curry leaves.
  4. Let simmer for about 10 minutes.
  5. Add prawns, stir and let simmer for about 8 minutes.
  6. Garnish with desired amount of green chillis.

If you desire a milder Thai flavour, then simply add a cup of coconut milk and a cup of fresh cream about 5 minutes after step 5.

Serves Best with Braised Rice or Roti and a fresh bowl of sambals.

NB.remember to remove the elachi pods before serving