Spicy Seafood recipe

I hope you like this first recipe that marks the start of the Seafood Sundays series. It’s a fiery Sri Lankan dish that only takes about 15 minutes to cook. And it can take you less time to prepare the ingredients if you use pre-packed deveined prawns and pineapple-cut arrow squid from the frozen section of your supermarket.

Ingredients:

500g raw prawns
2 squid hoods
250g mussels
3 tbsps oil
2 medium onions, sliced
2 cloves garlic, crushed
1 tbsp grated fresh ginger
1/2 tsp ground turmeric
1 tsp chilli powder
1 tsp paprika
1/4 cup tomato puree
1 tsp soft brown sugar

Procedure:

1. Peel and devein the prawns. Cut the squid hoods into 6 cm squares and score a crisscross pattern lightly into the flesh with a small sharp knife. Scrub the mussels and remove the beards.
2. Heat the oil in a large heavy-based pan or wok; add the onion, garlic and ginger, and cook over medium heat for 3 to 5 minutes or until the onion is soft.
3. Add the turmeric, chilli powder and paprika, and cook for 2 minutes or until the oil begins to separate from the spices.
4. Add the seafood to the pan and cook over high heat for 3 to 5 minutes or until the prawns are pink. Stir in the tomato puree and sugar and stir-fry for 3 minutes or until the sauce is heated through. Serve with rice or noodles.

Happy cooking!