Seafood Malabar

Seafood Malabar

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.

Recipe Information

Serves

6 people

Preparation

30 minutes

Cooking

50 minutes

Difficulty

Moderate

Ingredients

  • 3 garlic cloves, crushed
  • 1 tsp sugar
  • 1/2 tsp chilli powder
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 500g skinless snapper fillets, cut into 2.5cm pieces
  • 250g turmeric marinated 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 fresh ginger
  • 1 large fresh green chilli, thinly sliced
  • 1 x 400ml can coconut milk
  • 125ml (1/2 cup) vegetable stock
  • 2 tsp fresh lime juice
  • Fresh coriander sprigs, to serve

Coconut Sambal

  • 45g (1/2 cup) coarsely grated fresh coconut
  • 1 large fresh green chilli, deseeded, finely chopped
  • 2 tbsp chopped fresh coriander
  • 1 tbsp fresh lemon juice
  • 1 tbsp Greek-style yoghurt
  • 1 tsp finely grated fresh ginger

Steps

  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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