Seafood Caldin

2 ½ cups (600 ml) fresh coconut, grated

4 whole black peppercorns

4 whole dried red chillies

2 teaspoons (10 ml) fresh root ginger, sliced

5 cloves garlic

1 teaspoon (5 ml) ground turmeric

1 teaspoon (5ml) ground coriander

1 teaspoon (5ml) cumin sees

1 teaspoon (5ml) vegetable oil

1 cup (225ml) onions, sliced

125 g (4 oz) scallops

125 g (4 oz) squid rings

200 g (7 oz) mussels

150 g (5 oz) prawns (shrimp), shelled and deveined

1 tablespoon (15ml) tamarind pulp

2 green chillies, sliced

1/3 cup (75ml) tomatoes, chopped

1/3 cup (75ml) coconut milk

In a food processor or blender, grind together the coconut, black peppercorns, dried red chillies, ginger, garlic, ground turmeric, ground coriander and cumin seeds to a smooth paste. Add a little water if necessary.

Heat the oil in a pan and add the onions. Sauté the onions until they are light golden brown. Add the spiced coconut paste. Sprinkle in some water and allow to cook for 15 minutes, adding more water if required.

Add the seafood and mix well. Then add the tamarind pulp and the green chillies and cook for a further 10 minutes.

Add the chopped tomatoes and mix well. Pour in the coconut milk and cook for 5 minutes. Serve hot with plain basmati rice.