The Healthy Plate’s Seafood Spice Langoustine Curry
Another lip smacking spicy easy no fuss langoustine curry just using one freshly ground spice and that’s The Healthy Plate’s seafood masala. This curry is the normal old fashion seafood curry used for prawns, shrimps, cray fish or langoustines. I love a spicy curry so if you want start with two tablespoons of seafood spice and adjust as you go along. Since i usually add cream to my curry this is perfect to have with basmati rice, roti or some fresh butter naan.
The Healthy Plate’s Seafood Spice Langoustine Curry


  • A tray of 10 meduim size langoustine (head off)
  • 3 to 4 tbsp oil
  • 1 can diced tomatoes
  • 1 chopped jam tomato
  • 1 meduim sliced onion
  • 2 green chillies
  • 3 garlic cloves chopped
  • Curry leaves
  • Pinch of jeera seeds
  • Pinch of mustard seeds
  • Pinch of methi seeds
  • Fresh coriander
  • 1/4 cup fresh cream
  • 3 tbsp The Healthy Plate Seafood spice
  • 1 tsp sugar
  • Salt to taste
  • 1/2 cup of cup boiled water


  1. Warm the oil in a pot on meduim heat, adding your jeera seeds, mustard seeds, curry leaves, methi seeds, green chillies, onions and garlic allowing it to cook till onions are soft.
  2. Now add your 2 tbsp of your seafood masala frying for less than a minute. Add in your tomato mixing well and adding the rest of your seafood masala to the pot. Cover your pot allowing the tomatoes to cook through.
  3. While the tomato chutney is cooking add your sugar and salt. Once the oil rises above the chutney add your clean langoustines or prawns making sure the langoustines are coated well into the chutney.
  4. Pour in boiling water from the edge of the pot just to prevent the gravy from burning at the bottom. Pour your fresh cream leaving it to
    cook on low for just under 10 minutes. Taste and adjust your salt/spices. Garnish with freshly chopped coriander and enjoy this perfect satisfying seafood curry.