Seafood curry

30-60 minutes 600 kcal or less chopped tomato chopped tomatoes curry recipe dinner party easy entertaining indian mains prawn prawns salmon seafood recipe white fish

N/A

Serves 4

Source

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

Method

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).