Seafood Platter

Marinate prawns, squid, and fish fillets separately with turmeric, a pinch of red chilli powder, lemon juice, and salt for 20 minutes.

Heat coconut oil in a wide pan over medium-high heat. Sear the fish fillets for 2–3 minutes per side until golden. Remove and set aside.

In the same pan, cook the prawns on high heat for 2 minutes per side until pink and just cooked. Remove and set aside.

Cook the squid rings on high heat for 1–2 minutes — do not overcook or they will become rubbery. Remove and set aside.

In the same pan, add a little more coconut oil. Add curry leaves and green chillies. Fry for 30 seconds.

Add chopped onions and cook for 8 minutes until golden. Add ginger-garlic paste and cook for 2 minutes.

Add tomatoes and cook for 5 minutes until soft. Add red chilli powder and coriander powder. Cook for 2 minutes.

Pour in coconut milk and stir well. Simmer for 5 minutes until the sauce thickens slightly.

Return all the cooked seafood to the pan. Toss gently to coat with the coconut sauce. Cook for 2 minutes to heat through.

Arrange on a large platter, garnish with fresh coriander leaves and lemon wedges. Serve with steamed rice or crusty bread.