Shellfish Curry

Ingredients

• 1 tsp turmeric
• 2 tsp Curry powder
• 450 g shellfish fillet (cut into bite-sized pieces, skinless and boneless)
• 4 tbsp ghee (or butter substitute)
• 2 onions
• 4 Garlic cloves
• 2 tsp grated ginger
• 1 tsp mustard seeds
• 150 g canned tomatoes
• 400 ml coconut milk
• 175 g large shrimp (pre-cooked)
• 1 tbsp finely chopped coriander leaves
• vegetable broth (as needed)
• 0.5 tsp finely chopped red chili peppers

Instructions

1. 1.

   Peel and finely chop onions and garlic. Mix turmeric and curry powder, rub half the mixture onto the fish. Set aside remaining spices.

2. 2.

   Heat ghee in a large pan, sauté onions and garlic until translucent, then add ginger, remaining spice mix and mustard seeds, briefly toast. Add tomatoes and coconut milk, simmer for about 10 minutes. Do not puree too finely. Add chopped chili, fish, and shrimp, cook for about 5 more minutes. Taste and serve garnished with coriander.