Malabari Seafood Curry
Seafood stews conjure up images of ruddy cheeked fisherman, Breton jerseys, calloused hands and overflowing pots of steaming hot seafood served with doorstep hunks of bread. Ok, maybe that’s just me and my European recollections. Head East however and those fishermen are more often seen wearing cotton lunghis, flip flops a vest and a fair share of salty language. I’ve always been a sucker for seafood dishes, it’s messy food, shells covered in thick soupy gravy, rough chunks of fish jeek by jowl with prawns and untamed herbs.
Here’s my version of a seafood curry I’ve devoured time and again on India’s Keralan coconut coast, an area commonly known as Malabar…say it with me..Malabar, it just drips off the tongue! I’ve combined seafood found across Britian’s shoreline and twinned them with South Indian inspired ingredients. This Malabari Seafood Curry is a voluptuous recipe perfect with my Potato Farl Naans…it’ll have you reciting sea shanties in no time. Now what shall we do with that Drunken Sailor…?
Serves 4
- 300g skinless salmon cut into large bitesized pieces
- 300g firm white fish like cod loin or Pollack
- 300g mussels cleaned, rinsed in water a couple of times
- 200g pre-cooked or raw peeled king prawns
Curry Sauce
- 1 onion
- 100g ginger
- 6 garlic cloves
- 2 green finger chillies
- 50 ml rapeseed oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 can of chopped tomatoes
- Salt
- 1 tsp sugar or honey
- 200ml thick coconut milk
- Fresh coriander to garnish
How To Make Malabari Seafood Curry
- Take the onion, ginger, garlic cloves, green finger chillies and 100ml water and blitz in a blender to create a smooth base for the sauce.
- Heat the rapeseed oil/veg oil over a medium heat in a large pan and then pop in the cumin seeds, fennel seeds, turmeric and garam masala to create a spice paste. All of which will takes 2-3 minutes to come together. Then add to the pan the onion and ginger pulp and sauté for 3-4 minutes until all the ingredients have mixed through.
- Slosh in the can of chopped tomatoes, 100ml water, chilli powder, salt and sugar or honey. Simmer over a medium heat for about 10 minutes until the sauce becomes thick and buxom. Next pop in 200ml thick coconut milk and stir well.
- Let’s add our fish, 300g salmon, 300g white fish, gently stir, cover and simmer for 10 minutes.
- Next, steam the mussels in a covered pot by adding 2inches of boiling water, over a high heat and a rolling boil add the mussels. Steam for a couple of minutes until they open. If there are a couple of stubborn ones that don’t open, remove them and don’t add them to the curry.
- Now add the prawns in to the curry sauce, cook for a couple of minutes if you’re using raw prawns then cook them for another 2 minutes or so. Then add the mussels on top and take off the heat and keep covered until you’re ready to serve.
- Garnish with a handful of freshly chopped coriander and serve with Potato Farl Naans.
Malabari Seafood Curry
Seafood stews conjure up images of ruddy cheeked fisherman, Breton jerseys, calloused hands and overflowing pots of steaming hot seafood served with doorstep hunks of bread. Ok, maybe that’s just me and my European recollections. Head East however and those fishermen are more often seen wearing cotton lunghis, flip flops a vest and a fair share of salty language. I’ve always been a sucker for seafood dishes, it’s messy food, shells covered in thick soupy gravy, rough chunks of fish jeek by jowl with prawns and untamed herbs.
Here’s my version of a seafood curry I’ve devoured time and again on India’s Keralan coconut coast, an area commonly known as Malabar…say it with me..Malabar, it just drips off the tongue! I’ve combined seafood found across Britian’s shoreline and twinned them with South Indian inspired ingredients. This Malabari Seafood Curry is a voluptuous recipe perfect with my Potato Farl Naans…it’ll have you reciting sea shanties in no time. Now what shall we do with that Drunken Sailor…?
Serves 4
- 300g skinless salmon cut into large bitesized pieces
- 300g firm white fish like cod loin or Pollack
- 300g mussels cleaned, rinsed in water a couple of times
- 200g pre-cooked or raw peeled king prawns
Curry Sauce
- 1 onion
- 100g ginger
- 6 garlic cloves
- 2 green finger chillies
- 50 ml rapeseed oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 can of chopped tomatoes
- Salt
- 1 tsp sugar or honey
- 200ml thick coconut milk
- Fresh coriander to garnish
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