Serves: 4

50g unsalted butter or 2 tbs olive oil
2 tbs vegetable oil
1 large onion, finely chopped
1 handful curry leaves
1 red capsicum, finely chopped
1 tsp salt flakes
4 garlic cloves, finely chopped
1 tbs finely chopped ginger
2 tbs Durban masala (or 1 tbs curry powder mixed with 1 tsp paprika and 2 tsp garam masala)
1 tsp turmeric     
1 tsp peri peri chilli powder 
¼ cup tomato paste
3 whole tomatoes, grated
2 cups water or fish stock
1/3 cup cream
1kg assorted seafood (I used mussels, prawns, cape salmon)
Coriander, extra chilli and fried curry leaves to serve

Melt the butter or heat the oil in a deep frypan or saucepan over medium heat. Add the onion, curry leaves and capsicum and season with salt. Cook for 3-4 minutes until softened. Add the garlic, ginger, masala (or curry powder mix), turmeric and chilli and cook for 1-2 minutes until fragrant. Add the tomato paste and cook out for a further minute then add the tomatoes and water and cook for a further 20 minutes for the flavour to intensify. Add the cream and stir to combine. Add the seafood - adding things that need the longest first, so prawns first for a couple min then mussels and then fish and cook until mussels have opened and the fish is cooked through - also best to cook this with the lid closed. Top with fried curry leaves and some fresh coriander. A squeeze of lemon wont hurt too. Serve on rice or with flatbreads.