Many thanks to Veneshvarin Naidoo, for sharing his recipe to this delicious Seafood Curry, which was cooked in a cast iron pot over the open flame.

INGREDIENTS
1 kg seafood mix
700 muscles in shell (you can add calamari crayfish tails etc, just pre pressure cook calamari before you add to pot)
Seeds:
1xStar anise
3xCardamom pods
2xCinnamon sticks
2xdry red chillies
2xBay leaves
4xCloves
1tsp Jeera seeds
1tsp Somph
1tsp mustard seeds
1tsp coriander seeds
Powder spices:
3tbs kashmiri masala
1tsp turmeric
1tsp garam masala
1tsp jeera powder
1tsp coriander powder
1tsp chilli powder
1 tsp smoked paprika
1tsp cinnamon powder
1 tsp mixed herbs
1 tsp crushed chilli flakes
1 tsp braising spice
Fresh ingredients :
1large onion.
Bunch Fresh coriander
2tbs Ginger and garlic paste
2 sprigs curry leaves

METHOD
1. Add oil and seeds to the pot, when the seeds start popping add chopped onion and curry leaves.
2. When onion is translucent add ginger and garlic paste and all powder spices, braise for about 30 seconds.
3. Once you can get the aroma of all the spices add the (from frozen) seafood mix ( do not add the crab sticks yet)
4. Let it cook till most of the meat is tender then add crab sticks and salt.
5. Let it simmer till all water has evaporated and the gravy thickens, then garnish with fresh dhania leaves (coriander)
6. Serve with garlic naan made on the open flame.

For more recipes: Seafood, Lamb/Mutton/Beef, Chicken, Veg/Beans