Seafood curry

Seafood Curry

Paul cooked us this curry and it made a welcome change from our usual Thai curry.

Olive oil
1large onion finely chopped
3crushed cloves garlic
2tspn grated fresh ginger
1red and 1 yellow pepper chopped
2 Birdseye chillies finely sliced
3  tbsp Madras curry powder
600ml coconut milk
1tbsp tomato purée
2 tbsp mango chutney
700 g white fish fillet (like monkfish or red snapper)chopped in bite sized pieces
450g tiger prawns
225 g scallops
Juice 2 limes and one for garnish
Coriander chopped for garnish

Heat the oil and sauté the onions until soft.
Then add garlic,ginger,peppers and chillies .
Cook for 5 mins and then add curry paste
Cook gently for another 5minutes.
Add coconut milk,simmer for another 5 minutes.
Add tomato purée and mango chutney
Add fish .prawn and scallops.
Simmer for about 7 or 8 mins until the fish I cooked.