Goan seafood curry

1. 1

   To make the paste, rehydrate the chillies in a bowl of hot water according to the packet instructions. Toast the cloves, fennel seeds, coriander seeds and cumin seeds in a dry pan for a minute or 2 until fragrant, then remove from the heat. Put the spices, including the drained, rehydrated chillies into a mini food processor along with the garlic, ginger, sugar and vinegar and blend until smooth.

2. 2

   To make the curry, heat the vegetable oil in a large heavy-bottomed pan and fry the onion and garlic until soft. Add the turmeric, green beans, aubergine, tomatoes, coriander stalks, and chilli halves. Add the paste and cook for a few minutes, then stir in the coconut milk. Bring to a simmer, adding a little water if necessary, then stir in the scallops, prawns and cod. Simmer gently for 10 minutes.

3. 3

   To serve, heat the vegetable oil in a pan and fry the curry leaves until crisp. Remove and drain on a plate lined with kitchen paper. Taste the curry, season, and garnish with the chopped coriander and crisp curry leaves. 

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.