Fruity Seafood

Curried seafood with fruit sounds unusual, but this Austrian-Indian fusion works beautifully. Prawns and scallops simmer in a mild curry sauce built on apple juice, shallots, and Granny Smith apple, then sliced banana goes in right at the end for a warm, soft sweetness that plays off the curry spice.

The sauce starts with sautéed apple and shallots in butter, bloomed curry powder, and a flour-thickened apple juice base. It’s creamy without being heavy, and the dill adds an unexpected herbal brightness. The key is adding the banana just five minutes before serving so it warms through but keeps its shape.

Pro Tips

• Don’t overcook the prawns and scallops. Add them when the sauce is simmering gently and pull the dish off heat as soon as they turn opaque.
• Use a firm banana, slightly underripe. A ripe banana will dissolve into the sauce.
• Blooming the curry powder in butter for a full minute before adding flour deepens the spice flavor considerably.
• Serve over basmati or jasmine rice to soak up the fruity sauce.

Variations

• Swap the apple juice for mango nectar and add a squeeze of lime at the end for a tropical twist.
• Use coconut cream instead of dairy cream for a richer, dairy-free version.
• Add chunks of fresh pineapple alongside the banana for extra fruity sweetness.