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Dean's Perfect Curry

Seafood Biryani

1 tbsp coconut oil for frying
1 large onion cooked to melting
1 tsp salt

2.5 cms shredded fresh ginger (ginger paste works better with this recipe)
2 tsp chilli flakes

1 star anise
2 cinnamon sticks
2 tsp fennel seeds

8 cloves crushed garlic (or use garlic paste for this recipe)

1 tsp turmeric
1 tsp ground cardamom

3 fresh tomates chopped
1/2 tsp black pepper
1/2 tsp Garam Masalla (optionally for more flavour)

Simmer 1.5 hrs (1hr if using ginger paste) adding water and then reduce to a paste.

Add 350g defrosted frozen seafood (serves 3). Coat with paste and cook for 5 mins.

Fold in pre prepared Lemon Rice but don't stir. Leave a varied colour to the rice.

Garnish with crispy onions and serve with a side of your choice.


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