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Seafood and Avocado Curry

Serves 6


  • 375g prawns, peeled and de-veined (shells, reserved for stock)
  • 375g scallops, de-bearded
  • 1 cup water
  • 1 tablespoon lemon juice
  • 2 bay leaves
  • 6 peppercorns
  • 60g Australian butter
  • 1 onion, chopped
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • salt and ground black pepper, to taste
  • 2 tablespoons plain flour
  • 1/2 cup Australian milk
  • 2/3 cup Australian natural yogurt
  • 6 cups boiled white rice, for serving
  • 3 ripe avocadoes, sliced
Download Recipe (PDF)


  1. Poach prawns and scallops in a small amount of water until just cooked. Place the 1 cup water, lemon juice, bay leaves, peppercorns and prawn shells in a saucepan. Bring to the boil and simmer for 5 minutes. Strain, reserving the stock. Melt the butter in a saucepan and saute onions and seasonings for 2-3 minutes. Blend in flour. Gradually add stock, milk and seafood stirring until seafood is cooked. Stir through yogurt. Reheat without boiling. Place 1 cup boiled rice onto each serving plate. Top with slices of avocado and curry.


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