Seafood Malabar

Savour the exotic flavours of Seafood Malabar, with fresh seafood, aromatic spices, and creamy coconut milk. Order premium seafood from Pearl Seafoods today!

Seafood Malabar displayed on a plate.
Serves
6 people
Prep
30 minutes
Cook
50 minutes
Difficulty
Medium

About This Recipe

Indulge in the exotic taste of Seafood Malabar with this recipe that combines fresh seafood, aromatic spices, and creamy coconut milk. Perfect for those who love vibrant flavors, this recipe is a delicious option for any occasion. Order premium seafood from Pearl Seafoods, and enjoy the convenience of fresh ingredients delivered to your door in Sydney. With a commitment to quality, Pearl Seafoods offers a wide selection of seafood to make every dish unforgettable.

Ingredients

  1. 2 garlic cloves, minced
  2. 1 tsp sugar
  3. 1 tsp chilli powder
  4. 1/2 tsp ground turmeric
  5. Salt, to taste
  6. 1/4 tsp ground cinnamon
  7. 300 g snapper fillets, cut into chunks
  8. 300 g prawns, peeled and deveined
  9. 200 g calamari, cleaned and sliced
  10. 2 tbsp vegetable oil
  11. 1 onion, finely chopped
  12. 1 tsp mustard seeds
  13. 1 tsp ground cumin
  14. 1 tsp ground coriander
  15. 1/2 tsp garam masala
  16. 2 tomatoes, chopped
  17. 400 ml coconut milk
  18. Juice of 1 lemon
  19. Fresh coriander leaves, chopped (for garnish)

Method

  1. Combine the garlic, sugar, chilli powder, turmeric, salt, and cinnamon in a bowl. Add the snapper, prawns, and calamari, stirring to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
  2. Meanwhile, prepare the coconut sambal by mixing the coconut, chilli, coriander, lemon juice, yoghurt, and ginger in a bowl. Season with salt. Cover and chill in the fridge.
  3. Heat half the oil in a wok or large non-stick frying pan over medium-high heat. Add one-third of the seafood mixture and cook, turning, for 1-2 minutes or until browned. Use a slotted spoon to transfer to a plate. Repeat in two more batches with the remaining oil and seafood mixture, reserving any excess marinade.
  4. Reduce heat to low. Add the onion, ginger, fresh chilli, and reserved marinade to the pan, cooking and stirring for 10-15 minutes or until the onion is soft. Stir in the coconut milk and vegetable stock. Increase the heat to medium, bringing to a boil, then reduce the heat to low and simmer for 20 minutes.
  5. Add the seafood mixture, reserving the calamari, to the pan and simmer, stirring occasionally, for 2-3 minutes. Add the calamari and cook for 2 minutes or until cooked through. Stir in the lime juice, then transfer to a serving dish and top with fresh coriander. Serve with the coconut sambal.
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