Recipe
Quick & Easy Seafood Curry
A fast, fragrant Indian seafood curry with prawns and flaky white fish in a tomato, coconut and warm-spice sauce. Ready for an easy weeknight dinner.
Ingredients
Method
10 mins prep25 mins cook35 mins total
Heat the oil in a wide saucepan over medium heat. Add the onion and cook for 5 minutes until soft, then stir in the garlic, ginger and chilli.
Add the ground cumin, ground coriander and turmeric. Cook for 30 seconds, stirring, until fragrant.
Stir in the chopped tomatoes and tomato paste. Cook for 5 minutes, then add the water and simmer for 8 minutes until the sauce thickens slightly.
Pour in the coconut milk and bring the curry back to a gentle simmer. Taste and season with the salt.
Add the fish and prawns. Cover loosely and simmer for 5–7 minutes, turning the fish once, until the fish is opaque and the prawns are cooked through.
Stir in the lemon juice and half the coriander. Serve with rice or roti and scatter over the remaining coriander.
Notes
Add the prawns and fish only once the sauce is simmering; they need just enough time to turn opaque and firm. Serve with rice or roti and finish with lemon juice and fresh coriander.
About this recipe
This quick seafood curry builds a gently spiced sauce from onion, garlic, ginger, tomato and aromatic ground spices before coconut milk rounds everything out. Prawns and white fish are added at the end so they stay tender rather than overcooking.
Serve it with rice or warm flatbreads, finishing with lemon and coriander for freshness. Keep the chilli modest for a family-friendly curry, or add more to taste.
