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Seafood Curry Recipe

Seafood Curry Recipe

We would always encourage our wonderful customers to eat our oysters straight out of the shell, enjoying the richness of flavour unique to the remarkable environment our oysters thrive in. A squeeze of lemon, or a splash of our amazing shallot vinegar, over a freshly shucked oyster is, in our humble opinion, a beautiful taste experience. But we also love using oysters in cooking, their depth of flavour guaranteed to help elevate any dish.

This Seafood Curry Dish is inspired by Bengali cuisine. It relates to an area of eastern India rich in history, diversity, culture, language, and ideas. Bengali cuisine often features a lot more seafood than other Indian dishes. Northeastern India is famous for the Bay of Bengal, a place of incredible marine diversity. This dish will bring lovely warming flavours to your palate, and hopefully put a smile on your face.

Serves 4


  • 12 oysters
  • 12 king prawns
  • 2 white fish fillets, cut into bite-sized pieces
  • 8 curry leaves or zest of 1 lime/lemon
  • 60g wholegrain mustard
  • 25g of ginger-garlic paste
  • 600g of onion, finely sliced
  • 300g of tomatoes, chopped
  • 15g of turmeric
  • 10g of red chilli powder
  • 1 tin of coconut milk
  • 1 green pepper, red & yellow pepper, deseeded and diced
  • Vegetable oil, for frying
  • Coriander leaves, to garnish
  • salt, to taste
  • freshly ground black pepper

1. Begin by heating a splash of oil in a large saucepan over a medium heat. Once the oil is nice and hot, add the curry leaves (or lemon/lime zest), and ginger-garlic paste, cooking until it dries out and begins to colour. Then put the sliced onions in, and give everything a really good stir, leaving it to cook for 15 minutes, until the onions have broken down and softened beautifully.
2. Next up is the chopped tomatoes, adding them to the onions and cooking for 5 minutes. The wholegrain mustard, turmeric, chilli powder and a pinch of salt all go in next. Turn the heat down to a low heat, and cook for 10 minutes. Then stir in the coconut milk, keeping everything on a low heat.
3. Take off the heat, and transfer the sauce to a blender (or use a stick blender if you have one) and blitz the sauce into a smooth gravy. Return the sauce to heat and gently cook until it starts to thicken a little.
4. Leave that to gently cook, and put a griddle pan over high heat, adding a splash of oil. Once really hot, add all the peppers and cook until soft and lightly blistered on their skins, then put to one side.
5. Get all your lovely fish and seafood—oysters, prawns, white fish—cook briefly on the griddle pan, on both sides until just cooked, then season with salt and pepper.
6. Once cooked, it’s time to put everything together. Get four bowls and share the sauce equally between them. Put the seafood and peppers in the sauce, beautifully arranged and presented (pretend you’re in a restaurant). Finally, garnish with coriander leaves, and serve with rice of your choosing.

A lovely curry dish sure to make everyone happy!

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