Chef Benny’s Fish, Prawn and Mussel Masala Curry

Chef Benny’s Fish, Prawn & Mussel Masala Curry

Name: Chef Benny’s Fish, Prawn & Mussel Masala Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Cuisine: South African
Ingredients: 700 gram of firm-fleshed white fish; 400 gram prawns (peeled); 400 gram half-shelled mussels; 1 large onion (sliced); 30 ml (2 tbsp) garlic (chopped); 1 to 3 green chillies (chopped); 3 to 4 sprigs of curry leaves; 30 ml (2 tbsp) mustard seeds; 15 ml (1 tbsp) Robertsons cumin; 1 x 410 gram tin chopped tomatoes; 250 ml (1 cup) coconut milk; 30 ml (2 tbsp) Rajah hot curry powder; 15 ml (1 tbsp) Robertsons turmeric; 90 ml (6 tbsp) cooking oil; 1 g (pinch) salt; 1 g Robertsons black pepper to taste; 1 bunch coriander leaves (chopped) for garnish

10 People
60 min.
intermediate

Chef Benny's Durban inspired Fish, Prawn & Mussel Masala Curry, perfect for any occasion!

Ingredients

700 gram of firm-fleshed white fish
400 gram prawns (peeled)
400 gram half-shelled mussels
1 large onion (sliced)
30 ml (2 tbsp) garlic (chopped)
1 to 3 green chillies (chopped)
3 to 4 sprigs of curry leaves
30 ml (2 tbsp) mustard seeds
15 ml (1 tbsp) Robertsons cumin
1 x 410 gram tin chopped tomatoes
250 ml (1 cup) coconut milk
30 ml (2 tbsp) Rajah hot curry powder
15 ml (1 tbsp) Robertsons turmeric
90 ml (6 tbsp) cooking oil
1 g (pinch) salt
1 g Robertsons black pepper to taste
1 bunch coriander leaves (chopped) for garnish

Cooking Method

Heat oil in a large pot.
Add the cumin, mustard seeds and curry leaves to the oil.
When cumin aroma rises add the onions and cook gently for 4 – 7 min.
As soon as the onions become translucent add garlic & chilli and let cook for 3 - 4min.
Then stir in the Rajah hot curry powder and turmeric powder and cook for 2-3 min.
Once the ingredients are well mixed, add the chopped tomatoes and coconut milk, salt & pepper.
Cook gently at low heat for about 10 – 15min. until oil appears on the surface.
Add the fish and cook for around 5 min.
Add the prawns & mussels cover and cook for a further 2 - 3min.
Remove from heat.
Finish by garnishing with chopped coriander.
Serve your masala with rice, rotis and sambals.