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SEAFOOD CURRY
  |  First Published: July 2006



At this time of year we start to look for comfort foods to keep us warm through the winter months. Seafood Curry is a great winter dish and will appeal to almost everyone.

Comfort foods can have zing and pizzazz in the flavour department and this Seafood Curry is a great example. A big bonus is that it looks terrific, smells wonderful and is easy to make.

Ingredients

1 tablespoon olive oil

1 onion, peeled and finely chopped

2 garlic cloves, peeled and grated

4cm piece of ginger, peeled and grated

250ml fish or vegetable stock

2-3 tablespoons hot curry paste (of your choice)

400ml coconut milk

1-2 teaspoons brown sugar

a pinch of salt

1kg of fish fillets, cut into large chunks (you can use different types)

500g green prawns, peeled and de-veined

12 mussels, in the shell

the juice of 2 limes

small amount of coriander leaves, to serve

Steps

(1) Heat the oil in a large heavy-based frypan over a low heat. Add the onion, garlic and ginger to the pan and cook for about five minutes, until the onion has softened and the garlic and ginger become aromatic. The slower that the onion cooks, the more flavour it gives the finished curry so take your time. Just stir the onion, garlic and ginger occasionally with a wooden spoon.

(2) While the onion etc is softening in the pan, remove the beards from the mussels and discard any that have broken shells. Scrub the outside of the mussels well and place the mussels to one side.

(3) Add the curry paste to the pan and continue to cook for a further couple of minutes. Then add the stock and coconut milk and bring to a gentle simmer. Be careful not to boil or the coconut milk could split or separate.

(4) Stir the sugar and salt into the mixture and then add the fish chunks and mussels. Simmer for three to four minutes, until the fish starts to loose its opaque look, and the mussels have opened. Discard any mussels that have not opened.

(5) Add the peeled prawns to the curry and continue to simmer until the fish is just cooked and the prawns have turned pink. Squeeze the lime juice into the curry to taste.

(6) Ladle generous servings of the Seafood Curry into individual serving bowls and scatter a few coriander leaves over the top.

If you score some extra dinner guests make the curry go further by serving it with some steamed basmati rice and don’t forget the pappadums.

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