Fijian Seafood Curry
I had this marvellous seafood curry at a resort we stayed at in Fiji a few years ago. To this day whenever I make this dish, it takes me right back to the restaurant situated in front of the beach. It was a stunning South Indian style, with a thick orange curry sauce filled with small pieces of various seafood. The flavour of the base curry reminded me so much of my own Homestyle Seafood Curry Paste. But I had never thought of combining mixed seafood in a curry before, apart from in a marinara.
I was so addicted to the dish I ordered it three days in a row. This got the chef’s attention and he came to speak to me out of curiosity. He explained that it was a seafood curry the local fisherman’s family would cook at home, with the remaining catch that didn’t sell at markets. There could be a number of reasons for this such as too small, broken/damaged parts or perhaps not enough of a particular type. So the bits and pieces of their catch would make it to the fisherman’s home and most often a curry would be made. The curry would be eaten with soft rotis which was how the restaurant served it alongside some rice, raita, pickle, papadums and a cucumber tomato salad.
When I got home to Perth I lost no time in making this dish. I was pleasantly surprised how easy it was to recreate the same curry with so little effort. The only difference I noticed was in the freshness of the seafood in Fiji, which was typically caught each morning for the restaurant.
Ingredients − Serves 4
- Combine a handful of prawns, firm fish, baby squid or baby occy, cleaned mussels and crab claws, (like a marinara mix about 800 g in total)
- 6 small banana shallots, sliced
- 4 tbsp mustard oil or any oil you prefer (mustard oil is pungent and fantastic but coconut oil is great too)
- 1 tsp black mustard seeds
- 3 stalks fresh curry leaves – stripped
- ½ jar Latasha’s Kitchen Homestyle Seafood Curry Paste Concentrate
- 400 ml Ayam Coconut Cream
- 200 ml water
- Juice of ½ lemon
- 3 fresh tomatoes, boil whole and remove skins, then chop into small quarters
- Cherry tomatoes
- Green and red chillies, thinly sliced
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- Heat mustard oil until slightly smoky, then reduce heat to medium.
- Add mustard seeds and allow them to pop.
- Next add banana shallots and half the curry leaves. Fry for 4 minutes or until the shallots are golden.
- Add Latasha’s Kitchen Homestyle Seafood Curry Paste Concentrate, 100 ml water and cook for 10 minutes on low.
- Then add coconut cream, balance of water and chopped tomatoes. Cook for another 10 minutes on medium or until the liquid is thick and much reduced.
- Add all the seafood and gently poach until just cooked.
- Add lemon juice and scatter over the rest of the curry leaves.
- Garnish with cherry tomatoes and chillies and serve with rotis.