Sri Lankan Snapper, Prawn & Roast Coconut Curry

• 12 large shelled green prawns
• red snapper fillet (substitute for any type seafood, mussels, scallops, etc)
• 14 cup shredded coconut
• 12 teaspoon black mustard seeds
• 1 small butternut pumpkin, cut into 3cm cubes
• 2 cups water
• 12 cup coconut cream
• 12 teaspoon salt
• 1 cup shopped tomatoes (1 can chopped romas will be fine)
• mixed spice
• 2 tablespoons oil
• 2 green chilies, split in half & seeded (can be substituted with 1 1/2 tspn dried chillies)
• 1 cinnamon stick
• 14 teaspoon fenugreek seeds
• 14 teaspoon brown mustard seeds
• 12 curry leaves (I used bay leaves in absence of)
• 1 brown onion, sliced
• 2 garlic cloves, chopped
• mixed spice
• 12 teaspoon turmeric
• 14 teaspoon sweet paprika
• 1 14 teaspoons salt
• 12 teaspoon chili powder
• 12 teaspoon ground coriander
• 14 teaspoon cumin
• 8 black peppercorns

1. Lightly brown coconut & black mustard seeds in a pan on medium heat about 30 seconds taking care not to burn them.
2. Grind into a past using mortar & pestle.
3. In a large pot make Spice A by heating oil & adding all ingredients.
4. Fry until onion is starting to colour slightly about 4 minutes
5. Add tomato & pumpkin.
6. In a separate bowl combine all ingredients for Spice B.
7. Add to the pot & cook another minute.
8. When mixed well, add water, cover with a lid & cook for about 12 mins until pumpkin is soft.
9. Add coconut cream & the roasted coconut paste.
10. Cook another 2 minutes
11. Place seafood into curry & simmer appox 2 mins, then check & cook longer if required.
12. Add salt if required.
13. Serve with steamed rice.
14. ENJOY!

prawns, red snapper, coconut, black mustard seeds, butternut pumpkin, water, coconut cream, salt, tomatoes, mixed spice, oil, green chilies, cinnamon, fenugreek seeds, brown mustard seeds, curry, brown onion, garlic, mixed spice, turmeric, sweet paprika, salt, chili powder, ground coriander, cumin

Taken from www.food.com/recipe/sri-lankan-snapper-prawn-roast-coconut-curry-356471 (may not work)