Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the paste
- 4 dried Kashmiri chillies
- ½ tsp cloves
- 1 tsp fennel seeds
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 6 garlic cloves
- 1 knob ginger, grated
- 1 tbsp palm sugar
- 1 tbsp white wine vinegar
For the Goan seafood curry
- 2 tbsp vegetable oil
- 1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 tbsp ground turmeric
- 100g/3½oz green beans, roughly chopped
- 1 aubergine, diced
- 4 fresh tomatoes, roughly chopped
- 1 tbsp chopped fresh coriander stalks
- 2 green chillies, halved
- 400g tin coconut milk
- 4 king scallops, washed and dried
- 6 large raw prawns
- 500g/1lb 2oz thick cod loin, cut into chunks
To serve
- 1 tsp vegetable oil
- 25 fresh curry leaves
- 2 tbsp chopped fresh coriander
Method
To make the paste, rehydrate the chillies in a bowl of hot water according to the packet instructions. Toast the cloves, fennel seeds, coriander seeds and cumin seeds in a dry pan for a minute or 2 until fragrant, then remove from the heat. Put the spices, including the drained, rehydrated chillies into a mini food processor along with the garlic, ginger, sugar and vinegar and blend until smooth.
To make the curry, heat the vegetable oil in a large heavy-bottomed pan and fry the onion and garlic until soft. Add the turmeric, green beans, aubergine, tomatoes, coriander stalks, and chilli halves. Add the paste and cook for a few minutes, then stir in the coconut milk. Bring to a simmer, adding a little water if necessary, then stir in the scallops, prawns and cod. Simmer gently for 10 minutes.
To serve, heat the vegetable oil in a pan and fry the curry leaves until crisp. Remove and drain on a plate lined with kitchen paper. Taste the curry, season, and garnish with the chopped coriander and crisp curry leaves.