Aromatic Seafood Curry
by Matilda Scarfe
Just the right dish before summer really hits us.
You will need:
1 kg Seafood mix (firm white fish (I like basa), prawns, calamari, scallops, Atlantic salmon)3 tbsp olive oil2-3 tbsp Gourmet Afrika Special Malay Curry Mix2 med onions, chopped4 cloves garlic, crushed1 large Granny Smith apple, chopped1 tbsp finely sliced fresh ginger2 kaffir lime leaves, finely sliced (DO try and get hold of them!)6 large fresh tomatoes (or 1 x 400g tin chopped tomatoes)2 tbsp tomato paste1 tsp salt250ml fish stock250ml coconut milk2 lemons, cut in quartersChopped fresh herbs, like dill, parsley, chervil or lemon thyme (or all of it!)
Method
In a large saucepan, heat the oil , add the Curry Mix, onion, garlic, apple, kaffir lime leaves and ginger. Stir fry gently over medium heat till fragrant. Add the tomato paste and tomatoes, fish stock and coconut milk - cook for a few minutes, then add salt. Add lemons.
Simmer gently for about 10 minutes, or until sauce is thickened.
Squeeze out the lemons, remove the skins. Turn up the heat until sauce is bubbling. Add seafood in batches, stirring continuously. DO NOT OVERCOOK SEAFOOD! As soon as the mixture starts boiling, turn heat off and cover saucepan. Stand for about 10 mins.
Ladle into a large dish and sprinkle with chopped fresh herbs.
Serve with rice or crusty bread LEKKER!!!
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