Easter is a time for delicious seafood, and for remembering happy childhood holidays in the sand and sun.
- Serves6
- Cook time25 minutes
- Prep time30 minutes, + cooling time
Ingredients
- 1/4 cup (25g) coriander seeds
- 1 tbs cumin seeds
- 2 tsp whole black peppercorns
- 1/2 cup (40g) desiccated coconut
- 1/2 cup (125ml) white wine vinegar
- 1 white onion, coarsely chopped
- 1 tbs finely grated ginger
- 5 garlic cloves
- 1 jalapeño chilli, seeded, chopped (optional)
- 1 tbs grapeseed oil
- 1 ripe tomato, coarsely chopped
- 10 curry leaves
- 3.5cm-piece turmeric, peeled, finely grated
- 1 tsp chilli powder
- Pinch of sea salt
- 400ml can coconut milk
- 500g scallop meat
- 500g raw prawns, peeled leaving tails intact, deveined
- Coriander leaves, to serve
- Steamed rice, to serve
- Lime wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a frying pan over medium heat. Add coriander seeds, cumin seeds and peppercorns and cook, stirring constantly, for 3 mins or until seeds are toasted and fragrant. Cool completely. Use a mortar and pestle or spice grinder to grind to a powder.Step 2
Transfer the spice mixture to a food processor. Add the coconut, vinegar, onion, ginger, garlic and jalapeño chilli, if using. Process until a smooth paste forms.Step 3
Heat the oil in a large heavy-based saucepan over low heat. Add the spice paste and cook, stirring, for 5-10 mins or until fragrant and some of the juices evaporate. Add the tomato, curry leaves, turmeric, chilli powder and salt. Cook, stirring occasionally, for 5 mins or until the tomato is tender and melting into sauce.Step 4
Stir in the coconut milk. Bring to a simmer and cook for 2-3 mins or until flavours develop. Stir in the scallop and prawns. Stir in up to 1/2 cup (125ml) water to thin the curry sauce to desired consistency. Return to a simmer. Cover and cook for 3 mins or until the prawns and scallop are just cooked through.Step 5
Divide the prawn mixture among serving plates. Top with coriander and serve with steamed rice and lime wedges.
Recipe tip
COOK. STORE. SAVE.
Make ahead: The curry sauce (without coconut milk and seafood) can be made up to 4 hours ahead, cooled, covered and refrigerated. Bring to a simmer before adding coconut milk and seafood.
“I’ve always loved Easter. As a kid Easter Sunday was so exciting, hunting for hidden eggs after the Easter Bunny’s visit - and it’s the only day of the year my parents would allow us to eat chocolate before breakfast!
“We would sometimes spend our Easter holidays at Apollo Bay, a beautiful part of coastal Victoria. My brother and I were allowed to walk down to the local ice-cream shop for a treat and then dad would take us to the pier for fish and chips. We’d toss our excess chips to the local seagulls for fun. Lots of swimming and sand in the bedsheets. It was so simple and uncomplicated.
“I love to look back on these traditions from my childhood and relive them with my own boys during the holidays.”
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Curtis Stone's prawn and scallop curry
- Serves6
- Cook time25 minutes
- Prep time30 minutes, + cooling time
Ingredients
- 1/4 cup (25g) coriander seeds
- 1 tbs cumin seeds
- 2 tsp whole black peppercorns
- 1/2 cup (40g) desiccated coconut
- 1/2 cup (125ml) white wine vinegar
- 1 white onion, coarsely chopped
- 1 tbs finely grated ginger
- 5 garlic cloves
- 1 jalapeño chilli, seeded, chopped (optional)
- 1 tbs grapeseed oil
- 1 ripe tomato, coarsely chopped
- 10 curry leaves
- 3.5cm-piece turmeric, peeled, finely grated
- 1 tsp chilli powder
- Pinch of sea salt
- 400ml can coconut milk
- 500g scallop meat
- 500g raw prawns, peeled leaving tails intact, deveined
- Coriander leaves, to serve
- Steamed rice, to serve
- Lime wedges, to serve
Description
Easter is a time for delicious seafood, and for remembering happy childhood holidays in the sand and sun.
Method
Step 1
Heat a frying pan over medium heat. Add coriander seeds, cumin seeds and peppercorns and cook, stirring constantly, for 3 mins or until seeds are toasted and fragrant. Cool completely. Use a mortar and pestle or spice grinder to grind to a powder.Step 2
Transfer the spice mixture to a food processor. Add the coconut, vinegar, onion, ginger, garlic and jalapeño chilli, if using. Process until a smooth paste forms.Step 3
Heat the oil in a large heavy-based saucepan over low heat. Add the spice paste and cook, stirring, for 5-10 mins or until fragrant and some of the juices evaporate. Add the tomato, curry leaves, turmeric, chilli powder and salt. Cook, stirring occasionally, for 5 mins or until the tomato is tender and melting into sauce.Step 4
Stir in the coconut milk. Bring to a simmer and cook for 2-3 mins or until flavours develop. Stir in the scallop and prawns. Stir in up to 1/2 cup (125ml) water to thin the curry sauce to desired consistency. Return to a simmer. Cover and cook for 3 mins or until the prawns and scallop are just cooked through.Step 5
Divide the prawn mixture among serving plates. Top with coriander and serve with steamed rice and lime wedges.