South Indian Seafood Curry

DifficultyBeginner

Use our unique korma masala to create a mild, rich, creamy curry to complement chicken, mutton or vegetables. A perfect blend of spices enhanced by poppy and sesame seeds.

[cooked-sharing]

Yields1 Serving
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
1

1. Braise onions in oil until golden brown.
2. Add chicken, Spice Mecca Chicken Korma Masala and garlic and ginger paste. Stir for 2 minutes.
3. Braise for 2-3 minutes add water and cook for 10 minutes.
4. Add tomato puree and paste, yoghurt, coconut milk and water.
5. Cook on medium heat until lamb is tender (+- 40 minutes) (add more water if required.) Stir occasionally.
6. Garnish with freshly chopped green coriander & roasted cashew nuts.
7. Serve with rooti or basmati rice, fried potatoes and baked vegetables.
To Assemble:

OPTIONAL:
Before serving add 1 tsp tamarind concentrate.
Use lamb knuckles instead of chicken pieces, increase cooking time to 1 - 1½hours

Category,

Ingredients

Directions

1

1. Braise onions in oil until golden brown.
2. Add chicken, Spice Mecca Chicken Korma Masala and garlic and ginger paste. Stir for 2 minutes.
3. Braise for 2-3 minutes add water and cook for 10 minutes.
4. Add tomato puree and paste, yoghurt, coconut milk and water.
5. Cook on medium heat until lamb is tender (+- 40 minutes) (add more water if required.) Stir occasionally.
6. Garnish with freshly chopped green coriander & roasted cashew nuts.
7. Serve with rooti or basmati rice, fried potatoes and baked vegetables.
To Assemble:

OPTIONAL:
Before serving add 1 tsp tamarind concentrate.
Use lamb knuckles instead of chicken pieces, increase cooking time to 1 - 1½hours

South Indian Seafood Curry