Sri Lankan style seafood curry
1 medium, coarsely chopped
1 tbs, 2cm pieces, coarsely chopped
Fresh green chilli
1 whole, deseeded, coarsely chopped
Fresh curry leaf
Light coconut milk
1 cup(s), (250ml)
120 g, cut into 4cm lengths
Seafood marinara mix
- Process onion, ginger and chilli in a food processor until it forms a paste. Heat oil in a large deep frying pan over medium heat. Cook mustard and fennel seeds and curry leaves for 1 minute or until popping.
- Stir in onion paste and cook, stirring, for 2-3 minutes or until golden. Stir in turmeric. Add coconut milk, tamarind and ⅓ cup (80ml) water. Add beans and seafood and cook for 3 minutes or until seafood is opaque.