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Fragrant Seafood Curry

Smothered in Delicate Coconut Milk, Cardamom & Star Anise

Recipe from “My CY” Book


2 Hours

Cooking Time


Element 1




  • 1 kg fillet of firm white fish (cod or plaice)
  • 1 kg prawns (with shell)
  • 1 kg mussels (in shell)
  • ½ kg calamari (cleaned)
  • ½ cup olive oil
  • ½ kg frozen green beans
  • Salt & fine black pepper
  • ½ cup olive oil
  • 4 medium onions (finely chopped)
  • 1 tbsp tomato paste
  • 500 ml fruity, medium sweet white wine
  • 2 tins coconut milk
  • 2 tsp corn flour (dissolved in cold water)
  • 1 tsp sugar
  • 8 star anise
  • 3 cardamom seed (cracked, seeds removed & ground in pestle & mortar)
  • 3 bay leaves
  • 2 tsp mustard seed
  • ½ tsp chilli flakes
  • 2 tsp curry powder
  • 4 cloves
  • 1 tsp salt & black pepper


Coat all seafood in olive oil, season with salt & pepper
Place the fish & mussels into an ovenproof dish in one layer
Heat a non-stick pan for 3’ & place a single layer of calamari into pan. Do not stir.
Allow liquids to evaporate, then turn over, when most have evaporated add little olive oil & allow to brown. Do not cook through.
Remove from pan & place on top of fish & mussels. Repeat this process with the prawns & add to the dish
Pour the sauce over & bake in a preheated oven (180 °C) for 30’
Serve immediately using a lifter so that the fish doesn’t crumble.


Brown onions in olive oil with spices until aromas are released & onion is sweet: add other ingredients except green beans & coconut milk
Simmer for ½ hour: add coconut milk & green beans & simmer for another 5’
Remove from heat

*This is my ‘go to’ dish when entertaining at home, served on a huge platter where everyone gets their hands dirty.

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