Restaurant Koloshi
Chef Muhammad Azad Hussain
Front-of-house Farhan Robbie Dewan

Level of difficulty Easy

Serves
2

Preparation

20min

Cooking

30min
By
Average: 2.7 (16 votes)
Yum

Ingredients

olive oil
1 tsp mustard seeds
curry paste (coriander stem, Indian shallots, garlic and dried red chillies)
10 curry leaves
8 mint leaves
1 green chilli
salt
ground nutmeg
turmeric
cumin
garam masala
coriander powder
paprika
2–3 slices green mango
125 ml coconut milk
5 tiger prawns, deveined
3 cubes of cod fillet, pin boned
1 scallop
2 mussels
chappati, finely chopped coriander leaves, steamed basmati rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat the olive oil in a frying pan and add the mustard seeds. Heat for 4 minutes, or until seeds start popping. Add the curry paste and cook for 3–4 minutes, or until the paste releases oil.

Add the herbs, spices and mango and cook for 5 minutes. Add the coconut milk and heat for 4–5 minutes, or until at boiling point. Add the prawns, cod and scallop and cook for 5 minutes. Add the mussels and cook for a further 5 minutes with the lid on.

Heat the chappati on an open flame for 2–3 minutes. Serve the curry on a plate and garnish with the chopped coriander. Serve the chapatti on the side and the rice in an individual ramekin.

SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.