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Seafood Korma

The taste of the ocean in a mild curry sauce, amazing

Serves 4 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 20 Minutes

Ingredients
4 tablespoons vegetable oil
2 cloves
2 green cardamom pods
4 tablespoons ground almonds
4 tablespoons Spicetheworld Masala Gravy
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon red chilli powder
175ml coconut milk
150ml single cream
2 tablespoons butter
10 king-sized scallops, coral removed
100g squid rings
10 large raw prawns, peeled, cleaned and deveined
10 green lip mussels
Salt and black pepper to taste
Method
Heat half the oil in a pan.
Sauté the cloves and cardamoms for a minute until the spices sizzle.
Add the ground almonds and coriander and chilli powder and sauté for a further 2 minutes.
Add the coconut milk and simmer for 3 – 4 minutes
Then add the single cream and salt and pepper to taste.
Heat the remaining oil and the butter in a pan.
Sauté the seafood pieces one type after the other, for 1 – 2 minutes, to seal and sear.
Remove each batch with a slotted spoon before adding the next.
Set aside until required.
Bring the sauce to a simmer.
Add the seafood and juices
Simmer for 4-5 minutes or until completely cooked.