Seafood Malabar

This irresistibly fragrant South Indian seafood curry has a creamy coconut sauce thats tinted taking into consideration turmeric and lifted next lime juice.

The ingredient of Seafood Malabar

• 3 garlic cloves crushed
• 1 tsp sugar
• 1 2 tsp chilli powder
• 1 2 tsp ring turmeric
• 1 2 tsp salt
• 1 4 tsp ring cinnamon
• 500g skinless snapper fillets cut into 2 5cm pieces
• 250g green medium prawns peeled deveined
• 250g calamari tubes cut into 1cm thick slices
• 80ml 1 3 cup sunflower oil
• 1 brown onion halved thinly sliced
• 1 tsp finely grated open ginger
• 1 large vivacious green chilli thinly sliced
• 1 x 400ml can coconut milk
• 125ml 1 2 cup massel vegetable liquid stock
• 2 tsp vivacious lime juice
• open coriander sprigs to further
• 45g 1 2 cup scratchily grated lighthearted coconut
• 1 large spacious green chilli deseeded finely chopped
• 2 tbsp chopped spacious coriander
• 1 tbsp buoyant lemon juice
• 1 tbsp greek style yoghurt
• 1 tsp finely grated fresh ginger

The Instruction of seafood malabar

• insert the garlic sugar chilli powder turmeric salt and cinnamon in a bowl go to the snapper prawns and calamari and stir up opinion to coat cover later than plastic wrap and place in the fridge for 1 hour to marinate
• meanwhile to make the coconut sambal swell the coconut chilli coriander lemon juice yoghurt and ginger in a bowl season similar to salt cover and place in the fridge to chill
• heat half the oil in a wok or large non stick frying pan more than medium high heat amass one third of the snapper merger and cook turning for 1 2 minutes or until browned use a slotted spoon to transfer to a plate repeat in 2 more batches in the manner of enduring surviving oil and snapper mixture reserving excess marinade
• cut heat to low go to the onion ginger open chilli and reserved marinade and cook stirring for 10 15 minutes or until onion is soft disturb in the coconut milk and stock layer heat to medium bring to the boil reduce heat to low and simmer for 20 minutes
• go to the snapper mixture reserving the calamari to the pan and simmer stirring occasionally for 2 3 minutes build up the calamari and cook for 2 minutes or until cooked through disturb in the lime juice transfer to a serving dish and summit zenith gone coriander bolster later than the coconut sambal

Nutritions of Seafood Malabar

calories: 422 074 calories
calories: 30 grams fat
calories: 16 grams saturated fat
calories: 4 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 32 grams protein
calories: 177 milligrams cholesterol
calories: 578 8 milligrams sodium
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calories: nutritioninformation