Ingredients75g ghee (you can substitute with margarine)300g skinless white fish like pollack, cut into large chunks200g skinless salmon , cut into large chunks200g raw peeled prawn100g mussels , cleaned and de-beardedFor the curry sauce1 onion , roughly chopped100g ginger , chopped50ml vegetable oil2 tsp garam masala½ tsp asafoetida (if you have it)1 tsp turmeric1 red…
- 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
- 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