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Goan seafood curry

You'll need

70 ml vegetable oil 1 onion, thinly sliced 30 gm ginger, finely grated 3 garlic cloves, finely chopped 2 star anise 2 vine-ripened tomatoes, coarsely chopped 400 ml coconut cream 200 ml fish stock or chicken stock 2 long green chillies, split lengthways 2 tbsp white vinegar 1 tbsp caster sugar 500 gm firm white skinless fish fillets, such as blue-eye trevalla, cut into 4cm pieces 12 uncooked prawns, cleaned, tails intact 8 fresh curry leaves 1 tsp brown mustard seeds To serve: steamed jasmine rice and coriander sprigs   Spice mix 6 small dried red chillies 1 tbsp ground coriander 2 tsp ground cumin ½ tsp ground cloves


  • 01
  • For spice mix, dry-roast ingredients in a small frying pan until fragrant (1 minute). Transfer chillies to a mortar and pestle and finely crush, return to ground spices and set aside.
  • 02
  • Heat 2 tbsp oil in a large saucepan over medium heat, add onion and stir occasionally until just tender (2-3 minutes). Add ginger, garlic, star anise and spice mix and stir occasionally until fragrant (1 minute). Add tomato, stir occasionally until liquid evaporates (1-2 minutes), add coconut cream, stock and chilli, season to taste with sea salt and simmer to develop flavours (8-10 minutes). Add vinegar and sugar, then fish and prawns and simmer gently until just cooked through (2-3 minutes).
  • 03
  • While fish cooks, heat remaining oil in a small saucepan over medium-high heat, add curry leaves and mustard seeds, stir until fragrant and beginning to pop (30 seconds), then add to curry.
  • 04
  • Serve curry hot with rice and coriander.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2013

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