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Photo of Sri Lankan style seafood curry by WW

Sri Lankan style seafood curry

Total Time
25 min
15 min
10 min
Tamarind is fruit and has a sweet and sour taste helping to balance the flavour of this seafood curry.


Brown onion

1 medium, coarsely chopped

Fresh ginger

1 tbs, 2cm pieces, coarsely chopped

Fresh green chilli

1 whole, deseeded, coarsely chopped

Olive oil

1 tbs

Mustard seeds

1 tsp

Fennel seeds

1 tsp

Fresh curry leaf

10 whole

Ground turmeric

½ tsp

Light canned coconut milk

1 cup(s), (250ml)

Tamarind puree

1 tbs

Green string beans

120 g, cut into 4cm lengths

Seafood marinara mix

500 g


  1. 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.
  2. 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.


SERVING SUGGESTION: Salad of shredded carrot, sliced red onion, chopped mint, a little lemon juice, lemon wedges and steamed brown rice. TIP: Tamarind puree is available in the Asian food aisle of the supermarket. Look for curry leaves in the fruit and vegetable section or at a good greengrocer. VARIATION: Swap marinara mix for cubed firm white fish.