This is my mum’s recipe given by an old friend from her days in East Africa.
East African curries differ from other curries as they are a blend of East African and Middle Eastern flavours. They use a lot of herbs and spices and mix that with coconut milk and ghee and you get a curry that has layers of flavour and depth.
In a bowl mix 1 teaspoon of Madras curry powder with the red wine vinegar, add the seafood and mix it all together. Leave for at least 30 minutes to marinade or overnight if possible.
Fire up your Kamado Joe with the deflector plates on the lower setting and add the grill. Place your cooking dish on the heat and add the ghee and onions to gently soften.
Then add the garlic, ginger, curry powders, Garam Masala, sugar and the Cardamom seeds. Gently cook and once the onions are soft add the coconut milk followed by the chopped tomatoes.
Add seasoning to flavour, close your Kamado Joe and leave to gently simmer at about 150C for three to four hours. Check halfway through the cooking and if it needs more liquid either add extra coconut milk or full cream milk. Do not use water as this will leave a very wet curry.
After about 3 hours, add all the seafood and cook for a further 25 minutes. As soon as the seafood is falling apart stir in a small handful of finely chopped fresh coriander and remove from the heat.
Serve with rice, finely chopped tomato, onions, sultanas and banana
8 Tiger prawns, 400g baby scallops, 300g mussels, 500g peeled prawns, 2 teaspoons crushed fennel seeds, 2 teaspoons Madras curry powder, 2 teaspoons medium curry powder, 2 teaspoons Garam Masala, 2 teaspoons poppy seeds, 2 teaspoons onion seeds, 2 teaspoons brown sugar, 1 teaspoon cumin, seeds from 4 Cardamom pods, 3 large cloves garlic finely chopped, 1 tablespoon ginger finely chopped, 3 medium sized red onions finely chopped., 200g chopped tomatoes, 1000ml coconut milk, 3 tablespoons Ghee, small handful of finely chopped coriander.