Sri Lankan Snapper, Prawn & Roast Coconut Curry

Name: Sri Lankan Snapper, Prawn & Roast Coconut Curry
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoons black mustard seeds; 8 black peppercorns; 0 teaspoons brown mustard seeds; 1 brown onion, sliced; 1 small butternut pumpkin, cut into 3cm cubes; 237 milliliters shopped tomatoes (1 can chopped romas will be fine); 1 teaspoons chili powder; 1 cinnamon stick; 59 milliliters shredded coconut; 118 milliliters coconut cream; 0 teaspoons cumin; 12 curry leaves (I used bay leaves in absence of); 0 teaspoons fenugreek seeds; 2 garlic cloves, chopped; 2 green chilies, split in half & seeded (can be substituted with 1 1/2 tspn dried chillies); 12 larges shelled green prawns; 1 teaspoons ground coriander; 4 servings mixed spice; 2 Tbsps oil; 1 teaspoons salt; 1 teaspoons salt; 4 servings red snapper fillet (substitute for any type seafood, mussels, scallops, etc); 0 teaspoons sweet paprika; 1 teaspoons turmeric; 473 milliliters water

The recipe Sri Lankan Snapper, Prawn & Roast Coconut Curry is ready in roughly 35 minutes and is definitely a tremendous gluten free, dairy free, whole 30, and pescatarian option for lovers of Indian food. For $4.49 per serving, you get a main course that serves 4. One portion of this dish contains around 43g of protein, 22g of fat, and a total of 498 calories. If you have water, turmeric, paprika, and a few other ingredients on hand, you can make it. To use up the coconut cream you could follow this main course with the Coconut Cream Tart as a dessert.

Instructions

Lightly brown coconut & black mustard seeds in a pan on medium heat about 30 seconds taking care not to burn them.Grind into a past using mortar & pestle.In a large pot make Spice A by heating oil & adding all ingredients. Fry until onion is starting to colour slightly about 4 minutes

Ingredients you will need

Black Mustard Seeds

Coconut

Onion

Cooking Oil

Equipment you will use

Mortar And Pestle

Frying Pan

Pot

Add tomato & pumpkin.In a separate bowl combine all ingredients for Spice B.

Ingredients you will need

Pumpkin

Tomato

Equipment you will use

Bowl

Add to the pot & cook another minute.When mixed well, add water, cover with a lid & cook for about 12 mins until pumpkin is soft.

Ingredients you will need

Pumpkin

Water

Equipment you will use

Pot

Add coconut cream & the roasted coconut paste. Cook another 2 minutes

Ingredients you will need

Coconut Cream

Coconut

Place seafood into curry & simmer appox 2 mins, then check & cook longer if required.

Ingredients you will need

Seafood

Curry Powder

Add salt if required.

Ingredients you will need

Salt

Serve with steamed rice.ENJOY!

Ingredients you will need

Cooked Rice

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

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