2 tablespoons groundnut oil
1 onion finely diced
3 cloves garlic crushed
2 red birdseye chillies seeded and finely diced
2 teaspoons fresh ginger finely grated
1/2 red bell pepper (capsicum) seeded and diced
1/2 yellow bell pepper (capsicum)
3 tablespoons mild or Madras curry paste
1 large beef tomatoes diced
400 ml coconut milk rich and creamy
2 tablespoons mango chutney
juice of 2 limes
1 kg mixed seafood ie prawns,scallops, monkfish or salmon
salt and freshly ground pepper
Heat the oil in a large frying pan over a medium heat. Add the onion and saute for about five minutes until sift add the garlic, chillies, ginger and peppers. Continue to cook for five minutes, stir in the curry paste and cook out for a few minutes. Add extra oil if it starts to burn. Add the tomatoes and stir in the coconut milk, gently bring to the boil. Reduce the heat and simmer for five minutes. Add the mango chutney. Stir well and check for seasoning. Pour the lime juice over the seafood and season with salt and pepper. Add the seafood to the curry sauce and simmer 5-8 minutes until the fish and seafood are cooked through. 1 tablespoon fresh coriander finely chopped plus a little extra for garnish.
Recipe by Jonathan Phang courtesy of The Pepperpot Club published by Hardie Grant photography by Jacqui Melville.
Remember Jonathan Phang’s Gourmet Trains 2 premieres on Saturday, 11 April at 19:00 on the Travel Channel.