Ingredients
3 garlic cloves
1 x 4cm piece ginger, peeled, roughly chopped
1 large mild green chilli, roughly chopped
1 tbsp vegetable oil
2 tbsp curry powder
1 tbsp tomato paste
1 tomato, finely chopped
1 cup coconut cream
1 cup chicken stock
1 cinnamon stick
400g peeled and deveined prawns/shrimp
500g cleaned calamari
1 tsp sugar
sea salt
coriander (cilantro) leaves, to serve
warm rice, roti or naan, to serve
Cooking method
Use a mortar and pestle to pound the garlic, ginger, chilli and a pinch of salt to a very rough paste.
Heat the oil in a wok or saucepan over medium heat.Add cinnamon stick and few curry leaves. Then add the garlic paste and cook, stirring, for half a minute. Then add the curry powder (can use store bought or homemade) and tomato paste and stir for another half a minute. Add the tomato and cook for about 2 minutes to allow the tomato to soften. Then add the coconut cream (store bought) and Simmer for about 8 minutes.
Add the prawns and calamari (can include any other seafood as well) and cook for 2-3 minutes or until the seafood is cooked through. Season with sugar and salt to taste. Serve topped with coriander and rice or roti on the side.
source