Description
A West Indian seafood curry full of exotic flavour and punch.
Ingredients
Vegetable oil
1 large onion, peeled and sliced
1 Tbsp (15 ml) ground coriander
1 Tbsp (15 ml) ground cumin
1 tsp (5 ml) turmeric
1 tsp (5 ml) fenugreek seeds (ground with a pestle and mortar)
1 tsp (5 ml) mustard seeds
1 tsp (5 ml) curry powder
2 red chillies, seeded and finely chopped
10 fresh curry leaves
4 cloves garlic, crushed
2 Tbsp (30 ml) freshly grated ginger
1 C (250 ml) tomato purée
2 tsp (10 ml) tamarind paste, or you can use white wine vinegar
2 tsp (10 ml) palm sugar
1 C (250 ml) coconut milk
Salt and freshly milled pepper to taste
200 g monk fish, cubed
16 mussels
100 g baby calamari
12 prawns
Fresh coriander, for serving
Freshly grated coconut, for serving
Instructions
Heat a little oil in a heavy-based saucepan and sauté the onion for a few minutes until slightly soft. Add the coriander, cumin, turmeric, fenugreek, mustard seeds, curry powder, chillies, curry leaves, garlic and ginger, and fry for a further 3–5 minutes until aromatic.
Add the tomato purée, cover with a lid and cook gently for 20 minutes. If the sauce reduces too much, add a little water. Once the sauce has cooked and reduced slightly, add the tamarind paste, palm sugar and coconut milk. Season with salt and freshly milled pepper and add the fish and seafood. Cover with a lid and cook for 10 minutes or until the fish has cooked and the mussels have opened.
Garnish with chopped coriander and freshly grated coconut and serve with steamed basmati rice.
