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Indian · Main
Goan Fish and Shellfish Curry
Cod, prawns and mussels simmered in a fragrant coconut and cashew sauce spiced with turmeric, cumin, curry leaves and tamarind. Serve over rice with poppadoms and chutney.
- YieldServes 4
- Hands-on23 min
- Total23 min
- Difficulty
Ingredients
- 2 clovesgarlic, peeled
- 1 piecefresh ginger, 3 cm, peeled
- ½onion, peeled and quartered
- 4 tbspvegetable oil
- 5 leavescurry leaves
- 250 gcod, skinless
- 500 gmussels, scrubbed
- 8raw king prawns, large
- ½ tspground turmeric
- 1 tspground coriander
- 1 tspground cumin
- 3cardamom pods
- 1 tspchilli flakes
- 300 mlcoconut milk
- 200 gcanned cherry tomatoes
- 150 mlfish stock, or water
- 140 gunsalted cashew nuts
- 1 tsptamarind paste
- to tastesea salt and freshly ground black pepper
To serve
- 600 gcooked rice
- 10 gcoriander leaves
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