Fish Entertaining Main

Peri peri seafood curry

Name: Spicy seafood curry recipe
Yield: 4
Ingredients: 50g unsalted butter; 40.00 ml vegetable or olive oil; 1 onion, finely chopped; 1 handful curry leaves; 1 red capsicum, finely chopped; 4 garlic cloves, finely chopped; 20.00 ml finely chopped ginger; 20.00 ml curry powder; 1 tsp paprika; 2 tsp garam masala; 1 tsp turmeric; 1 tsp peri peri chilli powder; 70g tomato paste; 3 whole tomatoes, grated; 500ml fish stock; 80ml cream; 1kg assorted seafood (such as mussels, prawns and salmon); Fried curry leaves, to serve; Coriander, to serve; Lemon wedges (optional); Rice, to serve (optional); Flatbreads, to serve (optional)

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by Warren Mendes

delicious. team

May 23, 2024

"I love the contrast of the sweetness of seafood with a rich and hot curry. You want to find the right balance for you, so you can still taste everything, but get enough potency that it really amplifies all of the flavours and gets those tastebuds going! Here, this recipe celebrates South Africa’s love of chilli and the abundance of great seafood. I’d eat this simply with some flatbreads, but it would go well with rice, too." – Warren Mendes. This recipe is from an edited extract from Food Trail: South Africa by Warren Mendes, published by Booktopia Studios, $59.99. Photography by Toby Murphy.

50g unsalted butter
2 tbs vegetable or olive oil
1 onion, finely chopped
1 handful curry leaves
1 red capsicum, finely chopped
4 garlic cloves, finely chopped
1 tbs finely chopped ginger
1 tbs curry powder
1 tsp paprika
2 tsp garam masala
1 tsp turmeric
1 tsp peri peri chilli powder
1/4 cup (70g) tomato paste
3 whole tomatoes, grated
2 cups (500ml) fish stock or water
1/3 cup (80ml) pure cream
1kg assorted seafood (such as mussels, prawns and salmon)
Fried curry leaves, to serve
Coriander, to serve
Lemon wedges (optional)
Rice, to serve (optional)
Flatbreads, to serve (optional)

Method

1.

Melt the butter and oil in a deep frypan or saucepan over medium heat. Add onion, curry leaves and capsicum and season with salt flakes. Cook, stirring occasionally, for 3-4 minutes until softened.
2.

Add the garlic, ginger, curry powder, paprika, garam masala, turmeric and chilli powder and cook, stirring occasionally, for 1-2 minutes until fragrant.
3.

Add the tomato paste and cook, stirring occasionally, for a further minute, then add the tomatoes and stock or water and cook, stirring occasionally, for a further 20 minutes for the flavour to intensify. Add the cream and stir to combine.
4.

For the seafood, you want to add things that need the longest cooking time first – whole prawns will need to cook for longer than mussels or pieces of fish fillet.
5.

Add the seafood in stages, remembering that pieces of fish fillet or mussels need as little as 2-3 minutes to cook through. It’s best to cover with a lid. A good indicator is that when mussels have burst open, they are cooked through.
6.

Top with fried curry leaves and some fresh coriander. A squeeze of lemon won’t hurt, too. Serve on rice or with flatbreads.

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Recipe Notes

If the curry is too hot, add some lemon juice and a little cream, stir through and taste again. If you want more heat, add fresh chilli, or if you want to add ground chilli, temper this in a little hot oil for a few seconds before drizzling into the curry.