Sea Moss Curry

When distinct flavors and ingredients are blended, cooking art is born quite often. The best example of culinary masterpiece is sea moss curry which is a blend of aromatic spices, coconut milk and nutrient rich sea moss. With the growing trend of sea moss among health and wellness enthusiasts, adding this superfood to savory dishes is a great opportunity to increase both taste and nutrition. Embark on a flavorful journey with us as we delve into the beauties of creating a
mouthwatering sea moss curry that captivates the senses and feeds the body.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
1 cup dried sea moss
2 tablespoons coconut oil
1 onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2 tomatoes, diced
1 teaspoon ground cumin
1 teaspoon ground coriander

1 teaspoon turmeric powder
1 teaspoon garam masala
1 tsp chili powder (adjust to taste).
Salt to taste
1 can (400ml) coconut milk
1 cup vegetable broth or water
Cilantro leaves for garnish.


Firstly, clean the dried sea moss by putting it under cold water and removing all the dirt and the sodium chloride it is mixed with. It is this point which guarantees the warrant of the moss is clean and is good for use.

Pour some clean water into the bowl with rinsed sea moss. The bowl should be filled to the brim. For a minimum of 4-6 hours overnight, immerse in the sea moss thoroughly. This will make sea moss soft and expandable as it penetrates the tissue. After the sea moss absorbs whole water and extends its volume, you must drain the extra water and rinse it for the last time to clean properly. Used for keeping for later use. To start with, in a large skillet or pot over medium heat, heat coconut oil. The coconut oil, which is rich and has a slight taste of tropical fruits, brings a unique flavor to the curry.

Then, finely chopped onions should go into the skillet. They need to be sautés until they become translucent and a bit soft, usually for 3-4 minutes. Stir only when necessary to slow the heat. When the onions are done, add the garlic that is minced and ginger that is grated into the skillet.

Keep on frying for a minute or so during which the garlic and the ginger, which add a sensational scent, will be fragrantly bubbling inside the base of the curry, making it tasty.

Add the ground cumin, ground coriander, turmeric powder, garam masala, chili powder, and salt to taste to the onion-tomato mixture.

Very gently add to the skillet the sea moss which has been soaked and mix it with the spice- infused onion-tomato mixture. Simmer the mixture on a medium-low heat with medium-low heat and then reduce the heat to
low. Put the cover on and let the curry bubble for approximately 15 to 20 minutes.
After the sea moss is brought to a boil and the curry has reduced to an appropriate thickness, take the skillet off the heat.


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