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

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
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.