Seafood curry

serves 6-8

Ingredients :
2 medium onions, finely chopped
1/4 cup curry leaves
3-4 green chillies
vegetable oil
15 ml (1 T) garlic and ginger paste
30-45 ml (2-3 T) fish masala (or any other suitable masala)
5 ml (1 t) turmeric
5ml (1t) cumin powder
5 cardemon seeds (crushed or simply just split open)
4 medium-sized tomatoes, peeled and chopped
2kg marinara mix (thawed) (see Note below)
1 T apricot jam or fruit chutney
coriander leaves
Note: Marinara mix is usually packaged in frozen form and contains shrimps, mussels, crab meat, chunks of white fish and calamari. If this is not available in your area, then you could use whatever seafood combination you like.

Method:
In a large saucepan, stir-fry the onion, curry leaves, cardemon and chillies in a little heated oil until the onion is golden brown.
Stir in the ginger and garlic paste.
Add the masala, cumin, turmeric and tomatoes, and cook for a few minutes.
Add the marinara mix and apricot jam (or chutney), add some water to make a sauce(gravy), cover and simmer for a further 10-15 minutes or until the seafood mix has been suitably cooked through.
Season with salt and sprinkle with fresh coriander leaves.

Suggestion : Serve with steamed Basmati rice (although I prefer plain, white long-grained rice) or with Roti (recipe on this site).

recipe seafood curry