Keralan Seafood Curry
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
A quick and flavorful Keralan seafood curry with tilapia and mixed seafood in a spiced coconut milk sauce, served over basmati rice.
Ingredients
- 250 g basmati rice
- 2.5 fresh root ginger peeled
- 6 clove garlic peeled
- 1 green chilli top removed
- 9.86 ml ground coriander
- 2.46 ml turmeric
- 29.6 ml groundnut (peanut) oil
- 9.86 ml black mustard seeds
- 2 pinch dried curry leaves
- 400 ml coconut milk
- 0.5 lime
- 250 g boneless tilapia fillets cut into bite-sized pieces
- 350 g mixed seafood
- 250 g cherry tomatoes halved
- 1 coriander (cilantro) leaves
- sea salt
Nutrition (per serving, estimated)
Estimated based off 8 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 401 mg
- Iron: 6.07 mg
- Magnesium: 109 mg
- Phosphorus: 525 mg
- Potassium: 1317 mg
- Zinc: 3.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 250 g basmati rice
- 9.86 ml ground coriander
- 2.46 ml turmeric
- 29.6 ml groundnut (peanut) oil
- 9.86 ml black mustard seeds
- 2 pinch dried curry leaves
- 400 ml coconut milk
- 0.5 lime
- 350 g mixed seafood
- 1 coriander (cilantro) leaves
- sea salt
Prepare
- Peel 2.5 fresh root ginger
- Peel 6 clove garlic
- 1 green chilli, top removed
- 250 g boneless tilapia fillets, cut into bite-sized pieces
- Halve 250 g cherry tomatoes
Let's Cook
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Step 1.
Cook the basmati rice in a large pot of boiling salted water for 10–12 minutes until tender, or according to package directions. Drain the rice in a colander, return it to the pot, cover with a clean tea towel and then the lid, and set aside to steam and fluff up.
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Step 2.
While the rice cooks, place the peeled ginger, garlic cloves, green chilli (top removed), ground coriander, turmeric, and a good pinch of salt in a mini food processor. Blend into a smooth paste, adding a splash of water if needed to loosen it. Set the paste aside.
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Step 3.
Heat the groundnut oil in a large saucepan over medium heat. Add the black mustard seeds and dried curry leaves; let them crackle for a few seconds. Then tip in the spice paste and stir-fry for about 30 seconds until fragrant. Pour in the coconut milk, squeeze in the lime juice, and add a pinch of salt. Stir well to combine and bring the sauce to a boil.
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Step 4.
Cut the tilapia fillets into bite-sized pieces and add them to the boiling sauce. Add the mixed seafood (squid rings, prawns, mussels) and halved cherry tomatoes. Gently stir to coat everything with the sauce. Bring the curry back to a boil, then cover the pan, reduce the heat to medium-low, and simmer for 6–8 minutes, stirring occasionally, until the fish and seafood are cooked through and tender.
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Step 5.
Scatter fresh coriander leaves over the finished curry. Fluff the rice with a fork and serve the curry alongside the rice.