Name: Seafood curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
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

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Seafood curry

Seafood curry

John Torode

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4 out of 5.15 ratingsRate

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Packed with salmon, mussels and prawns, try this impressive yet authentic seafood curry

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Carrot & cumin salad

A star rating of 4.9 out of 5.12 ratings

Spiced rice

A star rating of 5 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

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

For the curry sauce

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

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Nutrition: per serving

kcal507
fat37g
saturates12g
carbs9g
sugars5g
fibre1g
protein19g
salt0.7g

low

Method

step 1

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.
step 2

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.
step 3

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).

Recipe from Good Food magazine, September 2011

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A star rating of 4 out of 5.15 ratings

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