Sri Lankan Snapper, Prawn & Roast Coconut Curry

Ingredients

• 12 large shelled green prawns
• 0 red snapper fillet (substitute for any type seafood, mussels, scallops, etc)
• 1/4 cup shredded coconut
• 1/2 teaspoon black mustard seeds
• 1 small butternut pumpkin, cut into 3cm cubes
• 2 cups water
• 1/2 cup coconut cream
• 1/2 teaspoon salt
• 1 cup shopped tomato (1 can chopped romas will be fine)
• mixed spice
• 2 tablespoons oil
• 2 green chilies, split in half & seeded (can be substituted with 1 1/2 tspn dried chillies)
• 1 cinnamon stick
• 1/4 teaspoon fenugreek seeds
• 1/4 teaspoon brown mustard seeds
• 12 curry leaves (I used bay leaves in absence of)
• 1 brown onion, sliced
• 2 garlic cloves, chopped
• mixed spice
• 1/2 teaspoon turmeric
• 1/4 teaspoon sweet paprika
• 1 1/4 teaspoons salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cumin
• 8 black peppercorns

Directions

1. 1

   Lightly brown coconut & black mustard seeds in a pan on medium heat – about 30 seconds – taking care not to burn them.

2. 2

   Grind into a past using mortar & pestle.

3. 3

   In a large pot make Spice A by heating oil & adding all ingredients. Fry until onion is starting to colour slightly – about 4 minutes

4. 4

   Add tomato & pumpkin.

5. 5

   In a separate bowl combine all ingredients for Spice B.

6. 6

   Add to the pot & cook another minute.

7. 7

   When mixed well, add water, cover with a lid & cook for about 12 mins until pumpkin is soft.

8. 8

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

9. 9

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

10. 10

    Add salt if required.

11. 11

    Serve with steamed rice.

12. 12

    ENJOY!