Seafood Curry | Hari Ghotra
3.8/5 rating (4 votes)

Seafood Curry

Seafood Cassoulet

  • Heat Medium
  • Serves 6
  • Dietary Info LACTOSE-FREE
  • Prep 10 mins
  • Cook 20 mins
Seafood Curry

A delicious hot and spicy seafood dish cooked in a south Indian spice paste and finished with creamy coconut gravy.

Hari says

This recipe comes from the Pondicherry region of Goa in South India. Seafood and pork are an inherent part of Goan cuisine together with the European influences of the Portuguese who arrived in the 1500 bringing with them chillies from Latin America.

A lesser known fact is that in the 1670 the south-eastern coast of India was home to the arrival of the French and the Pondicherry enclave remained under French rule until 1954. This gave rise to a Creole community of Franco-Indian people for almost 300 years. This community still resides in this area today as does the French influence on the architecture and of course the cuisine.

Two strong culinary groups of people came together and the combination has given rise to a wonderful cuisine which is unique to Pondicherry and this is one of those very special dishes.

  • Ingredients
  • Method

Spice paste

  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 4 dried red chillies
  • 5cm stick cassia bark
  • 6 black peppercorns
  • 3 cm fresh ginger
  • 3 garlic cloves
  • ½ tsp turmeric
  • 1 tbsp malt vinegar.

Curry

  • 500g of seafood (prawns, mussels, scallops, crab claws, squid, salmon)
  • 2 tsp vegetable oil
  • 10 fresh curry leaves
  • 1 small onion, finely chopped
  • 250ml coconut milk
  • 1 lemon, juice 
  • Salt and black pepper
  • Handful of fresh coriander, chopped

Method

  1. Place the coriander, cumin, chillies, cassia & peppercorns in a spice grinder and grind to a fine powder.
  2. Place ginger, garlic, ground spices, vinegar and turmeric in a blender and create a smooth thick paste.
  3. Ensure the seafood is washed and clean. Wash and debeard the mussels, ensure you throw out any that are gaping and do not close slowly when you sueeze them.
  4. Heat the oil in a pan and add the curry leaves and onion. Let the onions sweat until they are translucent, about 3-4 minutes. Stir in the spice paste and fry for a few minutes.
  5. Add all of the seafood except for the fish and cook for 2 minutes.
  6. Stir in the coconut milk and heat through. Reduce the heat then add the fish and leave to simmer until it is cooked through about 5-6 minutes.
  7. Squeeze in some lemon juice and adjust the seasoning to taste.
  8. Sprinkle with fresh coriander to serve.

Nutritional information

Typical values* per Serving
Calories80
Fat (g)3.8
of which saturates (g)0.5
Carbohydrates (g)3.8
of which sugars (g)2.5
Fibre (g)0.5
Protein (g)8.2
Salt (mg)0.65
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Hari Ghotra