Oven Baked Curry Seafood

Is it weird to cook curry in the oven? I didn’t have the time to stay near the stove and have stored my magic thermal cooker away for the move. I decided to make the curry sauce and pour it over some seafood, and stuck it into the oven for some good own slow cooking (no, I don’t own a slow cooker either!).

I was surprised by how tasty it is. I didn’t use store bought curry paste, choosing to use some of the spices I have in my cupboard (amazing how many variations of spices one discover in the pantry while I was packing up). I think this has an Indian touch to it, with the tanginess of the tomato, but in all honestly I have no idea.

As long as I have food on the table right? :p

Oven Baked Curry Seafood (Serves 4)
3 salmon fillets
200 grams prawns-shelled

1 onion chopped
1 tsp of garlic
1 small knob of ginger grated
2 tsp of mustard seeds
1 tablespoon of cumin
1 tsp of turmeric
2 tablespoon of fish curry powder
1 tsp of coriander powder
1 can of diced tomatoes
1/2 cup of water.
1/4 cup of coconut milk

Saute onion, garlic and ginger. Toaste mustard seeds first with some oil. Then sauté all the rest of the spices for around 3-5 minutes. Stir in tomato and water. Simmer for 5-10 minutes. Add coconut milk. Season.

Meanwhile, preheat oven to 180C. Place fish and prawns in oven safe dish. Pour curry over seafood. Bake for 20 minutes or so.


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