Seafood Malabar

Seafood Malabar

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  • 0:30 Prep
  • 0:50 Cook
  • 6 Servings
  • Capable cooks

This irresistibly fragrant South Indian seafood curry has a creamy coconut sauce that’s tinted with turmeric and lifted with lime juice.

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Turmeric recipes, Nutrition information


  • 3 garlic cloves, crushed
  • 1 teaspoon sugar
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 500g skinless snapper fillets, cut into 2.5cm pieces
  • 250g green medium prawns, peeled, deveined
  • 250g calamari tubes, cut into 1cm-thick slices
  • 80ml (1/3 cup) sunflower oil
  • 1 brown onion, halved, thinly sliced
  • 1 teaspoon finely grated fresh ginger
  • 1 large fresh green chilli, thinly sliced
  • 1 x 400ml can coconut milk
  • 125ml (1/2 cup) Massel vegetable liquid stock
  • 2 teaspoons fresh lime juice
  • Fresh coriander sprigs, to serve

Coconut sambal

  • 45g (1/2 cup) coarsely grated fresh coconut
  • 1 large fresh green chilli, deseeded, finely chopped
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Greek-style yoghurt
  • 1 teaspoon finely grated fresh ginger


  • Step 1
    Combine the garlic, sugar, chilli powder, turmeric, salt and cinnamon in a bowl. Add the snapper, prawns and calamari and stir to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
  • Step 2
    Meanwhile, to make the coconut sambal, combine the coconut, chilli, coriander, lemon juice, yoghurt and ginger in a bowl. Season with salt. Cover and place in the fridge to chill.
  • Step 3
    Heat half the oil in a wok or large non-stick frying pan over medium-high heat. Add one-third of the snapper mixture and cook, turning, for 1-2 minutes or until browned. Use a slotted spoon to transfer to a plate. Repeat, in 2 more batches, with remaining oil and snapper mixture, reserving excess marinade.
  • Step 4
    Reduce heat to low. Add the onion, ginger, fresh chilli and reserved marinade and cook, stirring, for 10-15 minutes or until onion is soft. Stir in the coconut milk and stock. Increase heat to medium. Bring to the boil. Reduce heat to low and simmer for 20 minutes.
  • Step 5
    Add the snapper mixture, reserving the calamari, to the pan and simmer, stirring occasionally, for 2-3 minutes. Add the calamari and cook for 2 minutes or until cooked through. Stir in the lime juice. Transfer to a serving dish and top with coriander. Serve with the coconut sambal.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1766 kj


  • 30g

    Fat Total

  • 16g

    Saturated Fat

  • 3g


  • 32g


  • 177mg


  • 578.8mg


  • 4g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve


You can prepare this recipe to the end of step 2 up to 2 hours ahead. Continue from step 3, 1 hour before serving.

  • Author: Louise Pickford
  • Image credit: Chris Chen
  • Publication: Australian Good Taste



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