Goan Seafood Curry

Fresh, colourful and spicy. So easy and quick to make. And even quicker if you pre-make the curry (see Method). Just add the seafood 5 minutes before you serve to impress your guests. Or your cat... depending on your ability to cope with humans.

It's best to toast the spices as instructed for maximum flavour. You can use pre-powdered spices but it won't taste as good. Also, stop buying your herbs and spices from the big supermarkets--they're rubbish. I learned only recently to buy from smaller, family-owned delicatessens, cheese shops, etc. Originally based on a recipe devised by the amazing Felicity Cloake.

This curry is very versatile. As long as you have enough for four people, you can use just about any seafood you like in this dish. Or, substitute the fish and seafood for pre-cooked vegetables of your choice. Aubergines and squash would be good choices as would green beans, fennel or cauliflower. Cooked chicken would also be ideal. Other ideas: Chunks of firm tofu, paneer or hard-boiled eggs. Also, iguana... yeah, please someone do that and send me photos. haha

Ingredients

• MASALA and PASTE:
• 1 tsp cloves, whole
• 1 Tbsp coriander seeds, whole
• 1 tsp cumin seeds, whole
• 2 star anise, whole
• ½ tsp turmeric, powder
• 1 tsp salt
• 1 tsp Kashmiri, powder
• 1 Tbsp garlic cloves, crushed
• 1 Tbsp ginger, crushed
• 1 Tbsp shaved Jaggery, or brown sugar
• 2 Tbsp apple cider vinegar
• The CURRY:
• 1 large onion, finely diced
• 3 Tbsp cooking oil
• 1 large tomato, crushed
• 1 x 400ml tin coconut milk
• 2 fresh green chillies, slit lengthways
• 400g firm white fish, eg: baramundi, skinless, cut into 2cm chunks
• 200g raw prawns, shelled weight
• 2 tsp mustard seeds
• 10 curry leaves
• Coriander leaves, to garnish

Method

1. Create the MASALA:
2. Place a small, dry, non-stick skillet on very high heat. Toast the cloves, coriander, cumin seeds and star anise for a few minutes until you can really smell them. Transfer to a mortar or spice grinder and crush them to powder. Stir in the turmeric, salt and Kashmiri powder.
3. Stir garlic and ginger into the spice mix along with the jaggery/brown sugar. Finally, stir in the vinegar to make a smooth paste.
4. Create the CURRY:
5. Heat two tablespoons of oil in a deep, wide skillet over a medium heat. Gently saute the onion until soft and lightly golden.
6. Add the masala mix to the pan and cook, stirring, for a couple of minutes until you can smell the spices again. Stir in the crushed tomato and continue to cook until most of the liquid has evaporated and the tomato is a deep red colour.
7. Slowly add the coconut milk stirring it in gradually to make a smooth gravy. Repeat with 100ml cold water. Add green chillies to the pan and bring to a boil. Turn down the heat a little. Leave to simmer for about 10 minutes until the gravy has slightly thickened.
8. You can pre-make all of the above and stop here until you are ready to continue.
9. Add the SEAFOOD:
10. (Don’t add the fish and seafood until you’re ready to eat, otherwise it will be tough and overcooked if reheated.)
11. Add the seafood to the curry. Taste the sauce, adjust the seasoning if necessary. Simmer gently for about five minutes until translucent.
12. Meanwhile, make the tadka to finish the dish. Heat one tablesoon of oil in a small non-stick skillet on a high heat. Add the mustard seeds and curry leaves. Cook for 30 seconds, until the seeds begin to pop. Finally, add the tadka into the curry. Top with a little chopped coriander and serve with basmati rice.