Chef Benny’s Fish, Prawn & Mussel Masala Curry

Chef Benny’s Fish, Prawn & Mussel Masala Curry

20 mins

40 mins

10 people

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
  • Serving Size 10

    Amount per serving

    • Energy 345
    • Protein 26.4g
    • Carbohydrate incl. fibre 13.2g
    • Carbohydrate excl. fibre 10.2g
    • Sugar 1.1g
    • Fibre 3.0g
    • Fat 21.6g
    • Saturated Fat 7.2g
    • Unsaturated Fat 12.4g
    • Monounsaturated Fat 9.1g
    • Polyunsaturated Fat 3.3g
    • Trans Fat 0.0g
    • Cholesterol 105mg
    • Sodium 683mg
    • Salt 1.71g
    • Calcium 11%
    • Iron 33%
    • Potassium 22%
    • Vitamin C 41%
    • Vitamin A 20%

Directions

  1. Heat oil in a large pot.

  2. Add the cumin, mustard seeds and curry leaves to the oil.

  3. When cumin aroma rises add the onions and cook gently for 4 – 7 min.

  4. As soon as the onions become translucent add garlic & chilli and let cook for 3 - 4min.

  5. Then stir in the Rajah hot curry powder and turmeric powder and cook for 2-3 min.

  6. Once the ingredients are well mixed, add the chopped tomatoes and coconut milk, salt & pepper.

  7. Cook gently at low heat for about 10 – 15min. until oil appears on the surface.

  8. Add the fish and cook for around 5 min.

  9. Add the prawns & mussels cover and cook for a further 2 - 3min.

  10. Remove from heat.

  11. Finish by garnishing with chopped coriander.

  12. Serve your masala with rice, rotis and sambals.

 
         
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