Seafood curry

• ghee↗75g g

  (you can substitute with margarine)

• skinless white fish300g g

  like pollack, cut into large chunks

• skinless salmon↗200g g

  cut into large chunks

• raw peeled prawn200g g
• mussels↗100g g

  cleaned and de-bearded

• onion↗1

  roughly chopped

• ginger↗100g g

  chopped

• vegetable oil↗50ml ml
• garam masala↗2 tsp tsp
• ½ tsp asafoetida

  (if you have it)

• turmeric↗1 tsp tsp
• red chilli↗1

  deseeded and finely chopped (leave the seeds in if you like it really hot)

• can chopped tomatoes400g g
• good handful coriander

  leaves

Step-by-step instructions

1. 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. You can do this way in advance, then just throw the curry together on the night – the sauce will freeze or keep in the fridge for up to 3 days.

2. 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. 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 Spiced rice and Carrot & cumin salad (see 'Goes well with' on the right of this page).