Seafood curry
Packed with salmon, mussels and prawns, try this impressive yet authentic seafood curry
Spiced rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 large onionfinely sliced
- 1 bay leaf
- 3 cardamom pods
- small cinnamon stick
- 25g butter
- 1 tsp turmeric
- 100ml hot curry paste
- 300g basmati rice(washed 3 times)
- handful raisin
- 1l chicken stock
- 25g flaked almondstoasted
- big handful chopped coriander
Nutrition: per serving
- kcal472
- fat15g
- saturates4g
- carbs73g
- sugars9g
- fibre3g
- protein17g
- salt1.58g
Method
step 1
Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don’t lift the lid and leave to sit for 20 mins.
step 2
Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.
