The combination of dried chillies, whole red chillies and chilli powder makes this curry sound fiercely hot, but it’s not unless you eat the while chillies.
It’s actually a great way to cater for all levels of spice lovers, because the curry itself is quite mild – but the chillies are there for the hot heads as well who want to eat them!
A quick and easy mixed seafood curry to spice up your weeknight dinner line up.
You do need a well stocked Indian Spice cupboard though so check the ingredients..although the fenugreek seeds and curry leaves are optional, but they an extra layer of add deliciousness if you have them.
- 200g flathead or white fish fillets cut into pieces
- 100g squid rings
- 6 medium size green prawns
- 1 onion finely diced
- 1 teaspoon crushed garlic
- 1 teaspoon crushed ginger
- 4 dried chillies left whole
- 2 red chillies stem cut off but left whole
- 1/2 teaspoon chilli powder
- 1 teaspoon turmeric
- 1 teaspoon fennel seeds
- 1 teaspoon fenugreek seeds(optional)
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- Handful of curry leaves(optional)
- 1.5 tablespoons tamarind pulp or 1 teaspoon tamarind concentrate
- 100g plain yoghurt
- 1/2 cup water
- Coriander and diced red onion for garnish
1. Heat oil in heavy based saucepan with lid.
2. Add fennel seeds, fenugreek seeds if using, dried chillies and heat through until just fragrant. Be careful not to burn.
3. Add onions , red chillies and curry leaves and cook gently until onions are translucent.
4. Add ginger, garlic, chilli powder, turmeric and cumin powder and mix through until fragrant.
5. Add seafood, scatter over salt, and mix through to cover in spices. Add tamarind pulp, yoghurt and 1/2 cup of water and bring to a simmer.
6. Simmer gently with lid on for 8-10 minutes or until fish is just cooked through.
7. Check that tamarind has disintegrated and remove any chunks if necessary.
8. Garnish with coriander and diced red onion and serve with plain rice and a cucumber raaita.