Seafood Malabar

Method

• Step 1
  Combine the garlic, sugar, chilli powder, turmeric, salt and cinnamon in a bowl. Add the snapper, prawns and calamari and stir to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
• Step 2
  Meanwhile, to make the coconut sambal, combine the coconut, chilli, coriander, lemon juice, yoghurt and ginger in a bowl. Season with salt. Cover and place in the fridge to chill.
• Step 3
  Heat half the oil in a wok or large non-stick frying pan over medium-high heat. Add one-third of the snapper mixture and cook, turning, for 1-2 minutes or until browned. Use a slotted spoon to transfer to a plate. Repeat, in 2 more batches, with remaining oil and snapper mixture, reserving excess marinade.
• Step 4
  Reduce heat to low. Add the onion, ginger, fresh chilli and reserved marinade and cook, stirring, for 10-15 minutes or until onion is soft. Stir in the coconut milk and stock. Increase heat to medium. Bring to the boil. Reduce heat to low and simmer for 20 minutes.
• Step 5
  Add the snapper mixture, reserving the calamari, to the pan and simmer, stirring occasionally, for 2-3 minutes. Add the calamari and cook for 2 minutes or until cooked through. Stir in the lime juice. Transfer to a serving dish and top with coriander. Serve with the coconut sambal.