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South Indian Seafood Curry

Serves 4-6


1 tin (400ml) coconut milk

½ tin (200g) tomato puree

2 tsp tomato paste

1-2 tsp salt

2 heaped Tbsp SpiceMecca South Indian Seafood Curry Masala

2 medium onions chopped

3-4 Tbsp vegetable oil

1 Tbsp garlic paste

1kg fish/prawns/crayfish

½ cup (125ml) water (if required)


  1. Liquidise the coconut milk, tomato puree, paste, salt and SpiceMecca South Indian Seafood Curry Masala.
  2. Braise onions in oil until golden brown.
  3. Add garlic paste and fry for 2-3 minutes.
  4. Add liquids and cook for 15-20 minutes on medium heat until the sauce thickens. Stir occasionally. Add water, if required.
  5. Add fish or seafood and cook for a further 10-15 minutes.
  6. Garnish with freshly chopped green coriander.
  7. Serve with basmati and sambals.

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