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Mixed Seafood Curry

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Ingredients
  Fresh lemon juice 2 Tablespoon
  Fish fillets 8 Ounce, cut into bite size pieces (250 Grams)
  Uncooked prawns 8 Ounce, peeled and deveined (Shrimps, 250 Grams)
  Scallops 4 Ounce (125 Grams)
  Calamari rings 2 Ounce (Squids, 60 Grams)
  Olive oil 2 Tablespoon
  Mussels in shell 2 Ounce, cleaned (60 Grams)
  Onions 2 , chopped
  Grated ginger 1 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Chili powder 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon
  Garam masala 1⁄4 Teaspoon
  Coriander 1⁄4 Teaspoon
  Turmeric 1 Teaspoon
  Tomatoes 2 , peeled and chopped
  Lemon rind 1⁄2 , grated
  Water 4 Fluid Ounce (1/2 Cup/125 Milliliter)
  Chopped fresh parsley 1⁄2 Tablespoon
  Lemon twists 6 , to garnish
Directions

Combine lemon juice, fish, prawns, scallops and calamari in a dish and set aside to marinate.
Heat olive oil in a large pan.
Add mussels and cook over high heat for 5 to 7 minutes until shells open.
Transfer mussels to a separate dish discarding any shells that have not opened.
Set aside.
To the olive oil, add onions, ginger, garlic, spices, tomatoes, lemon rind and water.
Bring to the boil, lower heat and simmer for 20 minutes.
Add seafood marinade to pan and simmer for 10 minutes longer.
To serve, on individual plates spoon seafood curry onto a bed of boiled rice, then place mussels on side of plate.
Sprinkle over parsley, and garnish with lemon twists.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Fish

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