Seafood Curry with Coriander Yoghurt

1. Heat the oil over a medium heat.
2. Add the onion and sauté until the onions are perfectly cooked without becoming charred.
3. Add the garlic, ginger and chilli and simmer for 1 minute or until fragrant.
4. Add the remaining spices and stir through until toasted.
5. Stir the tomato paste into the spices, then add the buttermilk and simmer gently over a low heat for 20 minutes with the lid on.
6. If the mixture reduces too much simply add some water.
7. Add the Sea Harvest seafood mix and cook for 5 minutes before removing from the heat.
8. Garnish with fresh coriander.

For the Coriander Yoghurt:

1. Combine the yoghurt, coriander and cumin seeds and serve on the side with the rotis.