Seafood Curry Malu Curry
Dive into the vibrant flavors of Seafood Curry Malu Curry, an irresistible dish that brings the essence of coastal cuisine right to your table. This rich and aromatic curry features a medley of fresh seafood, including prawns, squid, mussels, and tender fish chunks, all simmered in a luxurious coconut milk base infused with bold spices like turmeric, coriander, and garam masala. Enhanced by fragrant curry leaves, green chilies, and a hint of tangy tamarind, this dish strikes the perfect balance between creamy and zesty. Ready in just 45 minutes, it’s an exquisite choice for a hearty weeknight dinner or an elegant addition to your next dinner party menu. Garnish with fresh cilantro and serve piping hot with steamed rice or warm flatbread for a meal that’s pure comfort with a tropical twist. Perfect for seafood lovers and spice enthusiasts alike, this recipe is a true celebration of flavor!
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Recipe Information
Ingredients
- 500 grams Fresh seafood mix (prawns, squid, mussels, and fish chunks)
- 400 ml Coconut milk
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 inch Ginger, minced
- 2 Green chilies, slit lengthwise
- 10 leaves Curry leaves
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Coriander powder
- 1 teaspoons Chili powder
- 0.5 teaspoons Garam masala
- 2 tablespoons Vegetable oil or coconut oil
- 1 teaspoons Tamarind paste
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 teaspoons Salt
- 200 ml Water
Instructions
Clean and prepare the seafood mix by rinsing thoroughly under cold water. Pat dry with paper towels and set aside.
Heat the oil in a large, deep pan over medium heat.
Add the chopped onions and sauté for 3-5 minutes, or until golden brown.
Stir in the minced garlic, ginger, green chilies, and curry leaves. Cook for another 2 minutes, stirring frequently until fragrant.
Lower the heat and add turmeric powder, coriander powder, chili powder, and garam masala. Stir to coat the onions and spices evenly, cooking for 1-2 minutes to release the flavors.
Pour in the coconut milk and water, stirring well to combine. Let the mixture come to a gentle simmer.
Add the tamarind paste and salt, stirring to dissolve. Taste and adjust seasoning as needed.
Add the seafood mix to the curry base, ensuring all pieces are submerged. Cover the pan and let the seafood cook for 7-10 minutes, or until it is tender and fully cooked. Avoid overcooking to prevent the seafood from becoming rubbery.
Turn off the heat and garnish with freshly chopped cilantro.
Serve the curry hot with steamed rice or fresh flatbread.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 11.3 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
