Seafood Curry

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  • 500g fleshy white fish
  • 300g medium-sized shrimps, deveined
  • 15 pc scallops
  • 1 medium-sized onion, roughly chopped
  • 1/2 thumb sized ginger
  • 4 cloves garlic
  • 1 tsp yellow mustard seeds
  • 1/2 tsp turmeric
  • 4 green cardamom pods, crushed
  • 4 pcs dried chillies
  • 400 ml coconut milk
  • juice from 1 fresh lime
  • freshly ground black pepper
  • fish sauce
  • 1 tbsp oil


  1. In a heavy pan sear the fish, scallops and shrimps separately placing each on a plate once finished.
  2. Blend together onion, garlic, ginger, chillies and oil in a blender, once it forms a smooth paste remove from blender then set aside.
  3. Using a heavy pan add a small amount of oil then the blended paste on step 1, stir until fragrant.
  4. Add the mustard seeds, turmeric and cardamom then stir fry for 1 minute.
  5. Now add the coconut milk and bring to a boil, once boiling add the pan seared seafood, lower the heat and simmer for 5 minutes.
  6. Add fish sauce to taste and lime juice.  Season with freshly ground black pepper then serve.

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