Name: Spicy seafood
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: serving
Cuisine: Boil
Ingredients: 500 g mixed seafood; 1 cup rice basmati; 1 coconut milk or coconut cream; 1 onion chopped; 1/2 peppers chopped; 3 cloves garlic cloves, mashed; 2 fresh chillies chopped; 1 tsp masala medium; 2 tsp masala wet; brown sugar; 1/2 tsp turmeric ground; fish sauce; 1/2 cup bamboo shoots; 1/2 cup sugar snap peas; 1/2 cup fresh basil chopped; 1/2 cup fresh coriander chopped; 4 bay leaves; butter for frying; salt and freshly ground black pepper to taste

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Ingredients (19)

500 g	mixed seafood
1 cup	rice — basmati
1	coconut milk — or coconut cream
1	onion — chopped
1/2	peppers — chopped
3 cloves	garlic — cloves, mashed
2	fresh chillies — chopped
1 tsp	masala — medium
2 tsp	masala — wet
	brown sugar
1/2 tsp	turmeric — ground
	fish sauce
1/2 cup	bamboo shoots
1/2 cup	sugar snap peas
1/2 cup	fresh basil — chopped
1/2 cup	fresh coriander — chopped
4	bay leaves
	butter — for frying
	salt and freshly ground black pepper — to taste

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Method:

Fry the onions and sweet pepper in the butter until the onion goes translucent. Add the wet masala, chopped chillies and mashed garlic and fry these for thirty seconds. Add the dry powdered spices and fry for fifteen seconds or until the flavours come out. Add the coconut milk and stir, making sure that there is nothing sticking to the bottom of the saucepan.

Bring this to the boil, then add the seafood. Add the fish sauce and sugar and check for enough salt. Turn down the gas flame and cook this for ten minutes or until the seafood is almost done, then add the sugar snap peas and the bamboo sprouts. Cook for another five minutes, then take the saucepan off the heat. Add the chopped basil and coriander leaves and mix through. Then set this aside to rest while you cook the rice. This will allow the curry to repose and develop flavour.

Recipe reprinted with permission of The Hungry Sailor. To see more recipes, please click here.