Indian Seafood Curry

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11 Ingredients

Number of servings

4

8 pappadums (to serve)
270milliliter can coconut cream
2tablespoons curry paste
1 bunch coriander, sprigs removed
1 brown onion, finely chopped
1 lemon, cut into wedges
2tablespoons mango chutney
800grams seafood marinara mix
1 cup basmati rice
3 eggs
1tablespoons vegetable oil

Nutrition per serving

35% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Place eggs into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 5 minutes. Drain and rinse under cold water. Peel shell from eggs.

Step 2 of 5

Heat oil in a deep frying pan over a medium heat. Add onion and cook for 3 minutes or until soft. Stir in curry paste until combined and cook for 1 minute. Pour coconut cream into pan and bring to the boil.

Step 3 of 5

Add seafood and chutney. Stir until combined and mixture returns to the boil. Simmer for 10 minutes or until seafood is cooked through. Finely chop half the coriander sprigs. Stir into the curry.

Step 4 of 5

Place rice into a microwave-safe bowl with 2 cups of warm water. Transfer to microwave and cook on high for 10 minutes or until rice is cooked. Fluff rice with a fork.

Step 5 of 5

Spoon rice onto serving plates. Top with the curry. Cut eggs into wedges and place onto curry with remaining coriander sprigs. Serve with lemon wedges and pappadums.