kerelan-fish-curry-recipe-from-john-gregory-smith

This recipe is from John Gregory-Smith’s Mighty Spice Express

 
Celebrate the best man you know (Dad, of course!) by surprising him with this quick and delicious seafood curry!
 

Keralan Seafood Curry

Serves: 4

Total time: Just 25 minutes!
 
250g/9oz/1¼ cups basmati rice
2.5cm/1in piece fresh root ginger
6 garlic cloves
1 green chilli
2 tsp ground coriander
½ tsp turmeric
250g/9oz/heaped 1¾ cups cherry tomatoes
2 tbsp groundnut oil
2 tsp black mustard seeds
2 large pinches of dried curry leaves
400ml/14fl oz/generous 1½ cups coconut milk
½ lime
250g/9oz boneless tilapia fillets or other white fish fillets
350g/12oz mixed seafood, such as squid rings, raw, peeled king prawns, shelled mussels
1 handful of coriander leaves
sea salt
 
COOK THE RICE in boiling water for 10–12 minutes until soft, or as directed on the packet. Drain and return to the pan. Cover the pan with a clean tea towel and then the lid. Leave to one side to allow the rice to fluff up.

MEANWHILE, PEEL THE GINGER AND GARLIC, and cut the top off the chilli, then put these ingredients into a mini food processor with the ground coriander, turmeric and a good pinch of salt. Blend into a smooth paste, adding a little water if necessary, and leave to one side.

CUT THE CHERRY TOMATOES in half and leave to one side. Heat the oil in a large saucepan over a medium heat and add the mustard seeds and curry leaves. Let them crackle for a few seconds, then tip in the spice paste. Stir-fry for 30 seconds, or until fragrant, then pour in the coconut milk. Squeeze in the juice from the lime and add a pinch of salt. Mix everything together really well and bring to the boil.

CHOP THE FISH into large, bite-sized pieces and add to the boiling sauce. Put the seafood and cherry tomatoes into the sauce and mix gently. Bring back to the boil, cover and reduce the heat to medium-low. Cook for 6–8 minutes, stirring occasionally, until all the seafood is cooked through and tender. Scatter the coriander over the cooked curry and serve with the rice.
 

‘Spice master’ John Gregory-Smith shows how exciting food – inspired by street stalls all over the world – can be prepared with lightning speed. With inspiration from Asia, South America, North Africa and the Middle East, John has done the thinking for you and created recipes that are full of brilliant time-saving techniques and shortcuts.

 

John Gregory Smith's Mighty Spice Express Cookbook“Fast, fresh and full-on flavours from street foods to the spectacular”

Mighty Spice Express by John Gregory-Smith

224 pages • Illustrated • £20.00

AUS $32.99 NZ $42.00

Buy the book now!

 

 

 

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.