- Defrost the seafood if frozen. Cut the fish into big chunks and season the prawns and squid. Set aside in the refrigerator until required.
- Cook the onion and garlic in the oil over a very low heat for 12 - 15 minutes or until soft and beginning to turn golden brown. Add a splash of water if it looks like the onion is going to burn. Stir in the root ginger and Korma paste, stir over a low heat for 1 - 2 minutes, and then blend in the water. Bring to the boil and simmer for 4 - 5 minutes. Set aside until ready to cook and serve.
- To finish - add the seafood and cook over a low heat for 2 - 3 minutes, blend in the cream and add the raisins and almonds. Poach for a further 2 - 3 minutes or until the fish is cooked, it will be opaque. Avoid stirring too much as the fish will break up.
- Season to taste with salt and pepper and stir in the coriander to serve.
If you are feeling creative or want to know exactly what you are cooking with making a Korma paste is straight forward. The following mix is excellent and can be kept in the freezer for a short period of time.