Goan seafood curry

⇐ The Green Book

Although this is a seafood curry, it can easily be adapted and just use the sauce with chicken, paneer or vegetables. If they won't cook in 5 minutes, cook them partially first.

Ingredients

For the masala

1 tsp cloves

1 tbsp coriander seeds

1 tsp cumin seeds

8 dried red Kashmiri chillies

2 star anise

½ tsp turmeric

1 tsp salt

5 garlic cloves, finely grated

3cm piece fresh root ginger, finely grated

1 tbsp palm sugar (or soft brown sugar)

1½ tbsp white vinegar

For the curry

1 onion, finely chopped

3 tbsp vegetable oil

1 large tomato, peeled and cored and finely chopped

1 x 400ml tin coconut milk

100ml water (or fish stock made from bones of fish below, if you had a whole fish)

2 fresh green chillies

400g firm white fish (eg, pollock) - I used dorade

200g prawns (shelled weight)

for the tarka, tempered oil and garnish

½ tsp mustard seeds

10 curry leaves

Coriander leaves, to garnish

Method

1. Make the masala spice mix - Put the cloves, coriander and cumin seeds, star anise and chillies in a hot pan and dry roast them till they become very aromatic. Crush them in a pestle and mortar or spice grinder. Add the turmeric and salt.
2. Finish the masala - Add the finely grated ginger and garlic and mix. Add the palm sugar and mix. Finally add the vinegar and mix to a smooth paste.
3. Make the curry base - Heat 2 tbsp of oil in a wide pan and add the onions and gently fry till soft and slightly golden. Add the masala made before and fry gently till aromatic. Add the grated or finely chopped tomato.
4. Finish the curry sauce - Slowly add the coconut milk, and then the water or stock. Slit the chillies down their length so that they are opened but remain whole. Add to pan, bring to boil and simmer for 10 minutes.
5. Add seafood - Meanwhile prepare the seafood, cutting the fish into nice chunks and peeling the prawns. Just before you are ready to eat, add the seafood to the curry sauce and cook for 5 minutes
6. Temper - Heat a tbsp of oil in a pan, and when hot add the mustard seeds and curry leaves. Cook for 30 seconds until seeds pop. Stir into the finished curry

Felicity Cloake Guardian https://www.theguardian.com/food/2020/jul/15/how-to-make-goan-seafood-curry-recipe-felicity-cloake

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