INDIAN SEAFOOD CURRY RECIPE
An Indian seafood curry with cod fish, mussels and shrimp. The curry sauce is made with tamarind pulp, ginger, fenugreek, garlic, fennel seeds, cloves, cumin, coriander and more.
Provided by Steve Cylka
Categories Main Course
Time 1h
Number Of Ingredients 21
Steps:
- Place tamarind and warm water in a bowl and let it soak for at least 20-30 minutes.
- Wash the mussels thoroughly under cold water and pull any of the beards off.
- Wash and peel the shrimp.
- Wash and cut the fish into large chunks.
- In a large saucepan, toast the cinnamon sticks, whole cloves, fennel seeds and fenugreek for a few minutes on medium/high heat.
- Add the oil, onions, garlic and ginger and continue to cook, stirring often for 5 minutes.
- Stir in the cumin, coriander, turmeric, cayenne and salt and cook for a few minutes to allow the spices to bloom.
- As the tamarind soaks in the warm water it will start to dissolve and the pulp will separate itself from the pits. Squeeze it to help it continue to dissolve. Pour the water and tamarind through a fine strainer/sieve into another bowl. Press the pulp against the strainer/sieve to get as much tamarind pulp and juice through.
- Pour the water/tamarind juice and sugar into the saucepan and bring to a boil. Let the sauce cook at a low rolling boil for about 15 minutes to draw all the flavours out.
- Add the fish and cover the lid.
- After the fish has been cooking for about 5 minutes, add the mussels and shrimp. Cover with the lid and cook until the mussels open and shrimp are pink, about 5-7 minutes.
- Stir in the cream and garnish with the fresh cilantro.
- Serve with flatbread or rice.
INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
INDIAN SHRIMP CURRY
Provided by Ian Knauer
Categories Soup/Stew Garlic Ginger Shellfish Tomato Quick & Easy Low Cal High Fiber Dinner Lunch Coconut Seafood Shrimp Curry Hot Pepper Healthy Potluck Coriander Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chiles are just softened, 1 to 2 minutes.
- Reduce heat to medium and add spices, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.
- Add onion and cook, stirring occasionally, until softened, about 4 minutes.
- Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
- Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.
SOUTH INDIAN SHRIMP CURRY
It might look like a lot of ingredients, but if you measure them first this curry is an easy one pan job. A Jamie Oliver recipe.
Provided by English_Rose
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a wide pan over a medium heat and add a splash of oil. Throw in the cumin, mustard and fenugreek seeds (leave the ground fenugreek until later if using).
- When the seeds start to pop add the garlic, ginger, curry leaves if using and onions.
- Cook gently for 10-15 mins or until the onions turn soft and golden.
- Add the lime zest, ground coriander, turmeric, ground fenugreek (if using), half the chili and after a few seconds, the tomatoes.
- Cook gently for 10 mins so you have a paste, then add 2 tablespoons of water and the coconut milk.
- Bring to the boil, add the shrimp and simmer for 5 mins until they are cooked.
- Season with sea salt, add the lime juice, transfer to bowls and sprinkle over the remaining chili and cilantro leaves.
- Serve.
Nutrition Facts : Calories 460.5, Fat 29, SaturatedFat 21.3, Cholesterol 150.8, Sodium 223.5, Carbohydrate 29.1, Fiber 6.9, Sugar 15.2, Protein 26.4
SEAFOOD CURRY
Packed with salmon, mussels and prawns, try this impressive yet authentic seafood curry
Provided by John Torode
Categories Dinner, Main course
Time 45m
Yield Serves 4
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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).
Nutrition Facts : Calories 507 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
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- Place coconut, green chilies, tomato paste, garlic, ginger, cumin seeds, ground coriander, red chili powder and coriander (cilantro) leaves in the bowl of a food processor. Process to a smooth paste. Set aside.
- Heat oil in a frying pan over medium-high heat. Add onions, and sauté, stirring occasionally, for about 5 minutes or until soft and translucent. Add curry paste, and sauté, stirring constantly, for 1 minute or until aromatic.
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