Serves 4
35 min
Seafood Curry
Recipe GLPR550c74bdb52aee
A fragrant Indian-inspired curry loaded with white fish, salmon, prawns, and mussels in a richly spiced tomato sauce. Tender seafood is gently simmered in a blend of garam masala, cumin, and coriander, then finished with fresh cilantro. Perfect served with spiced rice.
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Ingredients
1 medium onion, roughly chopped
2 tablespoons fresh ginger, chopped
75g ghee (or substitute margarine)
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 red chilli, finely chopped
400g canned tomatoes (or 250ml tomato passata)
Salt and black pepper to taste
300g white fish (pollack or similar), cut into large chunks
200g salmon fillet, cut into large chunks
200g raw peeled prawns
100g mussels, cleaned and de-bearded
2 tablespoons water (for mussels)
Handful of fresh cilantro leaves
Directions
Blend the chopped onion and ginger together in a food processor to form a smooth purée.
Heat the ghee in a large pan over medium-high heat until it begins to smoke. Add the garam masala and sizzle for 30 seconds, stirring constantly.
Add the onion and ginger purée to the pan, reduce heat to medium-low, and cook gently for 5 minutes, stirring occasionally, until fragrant and softened.
Stir in the ground cumin and ground coriander, fry for 1 minute. Add the chopped red chilli and fry for another minute.
Pour in the canned tomatoes (or passata), add a pinch of salt and a grind of black pepper, and stir well to combine. Simmer gently for 5 minutes. (The curry base can be made ahead and refrigerated up to 3 days or frozen.)
In a separate large pan, melt one-third of the ghee over medium-high heat. Add the white fish chunks and cook for 2-3 minutes until lightly browned on the outside. Transfer to a clean plate.
Melt another third of the ghee in the same pan. Add the salmon chunks and cook for 2-3 minutes until lightly browned. Transfer to the plate with the white fish.
Heat the remaining ghee in the pan. Add the prawns and cook for 2-3 minutes until they turn pink and are lightly browned. Transfer to the plate with the other seafood.
In a separate medium saucepan, heat the mussels on high with 2 tablespoons of water. Cover tightly with a lid and steam for 3-4 minutes, shaking the pan occasionally. Drain and add to the plate with the other seafood.
Bring the curry sauce to a gentle boil over medium heat. Carefully add all the cooked seafood and gently stir to combine, ensuring the fish remains in chunks. Bring back to a boil, then remove from heat and let rest for 3-4 minutes – the residual heat will finish cooking the fish through to a safe internal temperature of 145F.
Scatter the fresh cilantro leaves over the curry and serve immediately with spiced rice or other accompaniments of your choice.
