Recipe from iFlavour.

Sri Lankan Seafood Curry

• 1 onion, sliced
• 5 garlic cloves, chopped
• 2 large red chilli, seeded
• 1 tablespoon ginger, grated
• 30ml vegetable oil
• 40ml fish sauce
• 20ml tamarind concentrate
• 2 tablespoons palm sugar, shaved
• 400ml coconut milk
• ½ teaspoon salt
• 8 sprays Indian Curry Masala
• 800g fresh seafood

1. Finely chop or grind the ginger, chilli, garlic and salt into a paste. Heat a wok over medium heat and fry the paste and onion in vegetable oil until softened and caramelized (4 minutes).
2. Add fish sauce, tamarind and palm sugar, then reduce to a syrup consistency. Pour in 400ml of coconut milk, stir then remove from the heat. Add 8 sprays of Indian Curry Masala and puree, or blitz the sauce at high speed in a blender to form a smooth sauce.
3. Taste for seasoning and add more Indian Curry Masala to taste, if desired.
4. Pan fry seafood for 3 minutes in a hot pan, add sauce and simmer slowly for 2 minutes.
5. To serve, garnish with sliced green onion, chilli and fresh coriander leaves. Serve with steamed basmati rice.

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