OK, Britt didn’t create this recipe herself but I can’t remember who’s recipe it was to start
with? I’ll wait for her to comment on this post and she can let us know. Anyway, this is one
of the dishes she made for all of us when we went over to their place for Anaïs’ birthday.
Yes Britt, I know that apostrophe at the end of her name drives you mad but that’s the
way I like doing it. You can do it both ways – we’ve checked!
75g ghee or marg (I used marg)
300g of white, skinless fish – cut into large chunks
200g skinless salmon – cut into large chunks
200g raw prawns
100g mussels, cleaned and de-bearded
(I just used cooked ones and threw them in right at the end before serving)
For the curry sauce
1 large onion, roughly chopped
100g ginger, chopped
50ml veg oil
2 tsp garam marsala
1 tsp turmeric
1 red chilli, deseeded and finely chopped
2 x 400g chopped tomatoes
good handful of coriander leaves
Method part 1 – sauce
Whiz 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 seconds, then add the onion and ginger.
Reduce heat and slowly cook for 5 mins.
Add remaining spices, fry for a minute, stir in the chilli, fry for another minute,
then add tomatoes and a good pinch of salt and pepper – stir well.
(You can make the sauce days in advance – freeze or keep in fridge for up to 3 days.)
Method part 2 – curry
Melt a third of the ghee or marg in a pan. Cook the white fish for 2 or 3 mins
until lightly browned, then set aside on a plate.
Repeat this with the salmon and then the prawns, using a third of the marg each time.
Bring the sauce to the boil, stir in the fish gently, bring to the boil again, then remove
from the heat and leave for a couple of minutes – the fish will continue to cook in the heat.
Add the cooked mussels right at the end, heat through before serving.
Add the coriander leaves and serve with spiced rice.
1 large onion, finely chopped
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
100ml hot curry paste
300g basmati rice
handful of raisins
1 litre of chicken stock
25g flaked almonds, toasted
big handful of coriander
Fry the onions, bay and whole spices in the butter for 10 mins
Add the turmeric, then add the curry paste and cook until aromatic
Add the rice and raisins – stir and cook for a good few mins
Add the stock and bring to the boil. Cover with tight fitting lid,
reduce heat and cook for 10 mins.
Turn off heat but leave lid on and leave to sit for 20 mins.
Stir in half the almonds and coriander – serve with the rest thrown on top.