Goan seafood curry


  • Serves 4 people

  • 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.
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