Ingredients
Snapper fillet
1/2 teaspoon black mustard seeds
12 large shelled green prawns
1/4 cup shredded coconut
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
Method
1 Lightly brown coconut & black mustard seeds in a pan on medium heat – about 30 seconds – taking care not to burn them.
2 Grind into a past using mortar & pestle.
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 Add tomato & pumpkin.
5 In a separate bowl combine all ingredients for Spice B.
6 Add to the pot & cook another minute.
7 When mixed well, add water, cover with a lid & cook for about 12 mins until pumpkin is soft.
8 Add coconut cream & the roasted coconut paste. Cook another 2 minutes
9 Place seafood into curry & simmer appox 2 mins, then check & cook longer if required.
10 Add salt if required.
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