Packed with salmon, mussels and prawns, try this impressive yet authentic seafood curry
Ingredients:
- 75g ghee (you can substitute with margarine)
- 300g skinless white fish like pollack, cut into large chunks
- 200g skinless salmon, cut into large chunks
- 200g raw peeled prawn
- 100g mussels, cleaned and de-bearded
- 1 onion, roughly chopped
- 100g ginger, chopped
- 50ml vegetable oil
- 2 tsp garam masala
- ½ tsp asafoetida (if you have it)
- 1 tsp turmeric
- 1 red chilli, deseeded and finely chopped (leave the seeds in if you like it really hot)
- 400g can chopped tomatoes
- good handful coriander leaves
Instructions:
- For the curry sauce, whizz the onion and ginger together to a purée. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger purée, reduce the heat and slowly cook for 5 mins. Add the remaining spices, fry for 1 min, stir in the chilli and fry for another min, then add the tomatoes and a good pinch of salt and grind of pepper, and stir well. You can do this way in advance, then just throw the curry together on the night – the sauce will freeze or keep in the fridge for up to 3 days.
- To make the curry, melt a third of the ghee in a large pan. Cook the white fish for 2-3 mins until lightly browned, then set aside on a plate. Repeat this process with the salmon and prawns, adding another third of ghee each time. For the mussels, heat a medium-sized saucepan on a high heat. Add the mussels with 2 tbsp of water, cover tightly with a lid, and steam for 3-4 mins, shaking the pan every so often. Drain and set aside with the other seafood.
- Bring the sauce to the boil, stir the fish and mussels in gently, bring to the boil again, then remove from the heat and leave for 3-4 mins – the fish will finish cooking in the heat from the sauce. Add the coriander leaves and serve with Spiced rice and Carrot & cumin salad (see 'Goes well with' on the right of this page).
Seafood curry • Yield: 4 servings
Ingredients:
- 75g ghee (you can substitute with margarine)
- 300g skinless white fish like pollack, cut into large chunks
- 200g skinless salmon, cut into large chunks
- 200g raw peeled prawn
- 100g mussels, cleaned and de-bearded
- 1 onion, roughly chopped
- 100g ginger, chopped
- 50ml vegetable oil
- 2 tsp garam masala
- ½ tsp asafoetida (if you have it)
- 1 tsp turmeric
- 1 red chilli, deseeded and finely chopped (leave the seeds in if you like it really hot)
- 400g can chopped tomatoes
- good handful coriander leaves
Seafood curry Nutrition Facts:
• Diet: Low-Carb
• Calories: 111.43
• Fat: 158.54
• Carbs: 19.32
• Protein: 146.30
• Cholesterol: 265.00
• Calcium: 55.90
• Sodium: 95.10* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
