Fijian Seafood Curry
An Original Recipe by Lorraine Elliott adapted from Turtle Island
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 3-4 people
- Coconut oil for frying
- 1 large yellow or white onion, peeled and diced
- 3 cloves garlic, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon yellow mustard seeds
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 2 tablespoons tomato paste
- 2 tablespoons oyster sauce
- 500ml/1 pint coconut milk
- 500g/1.1lbs mixed seafood (I used peeled prawns and ling fish cut into bite sized pieces)
- Salt and pepper
Step 1 - Heat the coconut oil in a large pot on medium heat and add the onion, garlic, cumin and mustard seeds and fry for 4-5 minutes or until soft. Add the turmeric and curry powder and add a little water if it is dry. Cook for 3 minutes. Add the tomato paste, oyster sauce and coconut milk and bring to a simmer. Add the seafood and stir gently to cook through. Add seasoning to taste and serve with rice.