Name: Goan seafood curry
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.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).

3.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.

4.Serve curry hot with rice and coriander.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Geraldine Muñoz