Seafood curry


Prep:10 mins

Cook:35 mins

Servings: Serves 4


● 75g ghee (you can substitute with margarine)
● 300g skinless white fish, cut into large chunks
● 200g skinless salmon, cut into large chunks
● 200g raw peeled prawns
● 100g mussels, cleaned and de-bearded
For the curry sauce
● 1 onion, roughly chopped
● 100g ginger, chopped
● 50ml vegetable oil
● 2 tsp garam masala
● 1 tsp turmeric
● 1 red chilli, deseeded and finely chopped (leave the seeds in if you like it really hot)
● 400g can chopped tomatoes
● good handful coriander leaves


1. For the curry sauce, whizz the onion and ginger together to a purée. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger purée, reduce the heat and slowly cook for 5 mins. Add the remaining spices, fry for 1 min, stir in the chilli and fry for another min, then add the tomatoes and a good pinch of salt and grind of pepper, and stir well.
2. To make the curry, melt a third of the ghee in a large pan. Cook the white fish for 2-3 mins until lightly browned, then set aside on a plate. Repeat this process with the salmon and prawns, adding another third of ghee each time. For the mussels, heat a medium-sized saucepan on a high heat. Add the mussels with 2 tbsp of water, cover tightly with a lid, and steam for 3-4 mins, shaking the pan every so often. Drain and set aside with the other seafood.
3. Bring the sauce to the boil, stir the fish and mussels in gently, bring to the boil again, then remove from the heat and leave for 3-4 mins – the fish will finish cooking in the heat from the sauce. Add the coriander leaves and serve with rice

Nutritional Info:

Special Diets:

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