Three Chilli Seafood Curry

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.

Ingredients:

  • 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

Method:

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.

Mixed #Seafood #Curry #Durbanstyle

I looked everywhere on the internet for mixed seafood curry recipe but could not find one. So I just made up a version with a few ideas I saw along the way and the type of flavours I was in the mood for!

We rarely eat crab curry because it’s too messy and sometimes not substantial enough on its own because it’s all shell and gravy? You know what I mean? But we do love the flavours. This curry is the best of a “number of worlds” as the prawns, scallop and squid are easy to eat, are delicious and much more substantial….and really benefit from the crab flavoured sauce that is created.

We ate the prawns, squid and scallops first and then the the crab with our hands and. Finger bowl at the end!

The addition of tamarind pulp and classic South Indian spices adds the zingy tartness melding together into a really delicious curry that is. I think this dish is about to be known as Amazing Seafood and bound to be a favourite in our house.

If you want to make this without the crab, best to put shellfish first and add after quicker cooking fish etc later. Good luck ..easy to experiment and it will still be delicious!

Prep time: 15 minutes Cooking time: 25 minutes

Perfect for dinner for 2 with salad.

  • Ingredients
  • 1 blue swimmer crab cleaned and cut into pieces, legs pulled off
  • 6-8 green prawns shelled and deveined
  • 8-10 scallops
  • 3 baby squid/calamari
  • 2 ripe tomatoes
  • 1 onion finely diced
  • 2 pieces cinammon bark/ half a quill
  • 1/2 teaspoon cummin seeds
  • 1/2 teaspoon fennel seeds
  • Large handful of fresh curry leaves (or 2 bay leaves)
  • 1/2 teaspoon fenugreek seeds (optional)
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon cummin powder
  • 4-5 cloves of garlic
  • Equal amount of fresh ginger to garlic
  • 1-2 red chillies
  • 1,5 teaspoons tamarind puree
  • 1-1.5cups water
  • Salt
  • 3tablespoons Vegetable oil
  • Coriander to garnish

Method:

1. Clean crab and cut into pieces, peel and devein prawns.

2. Cuts a baby squid into strips, place in bowl with 1/4 teaspoon turmeric, 1/4 teaspoon of cumin powder, 1/4 teaspoon chilli powder and 1/2 tablespoon oil, mix and leave to marinate as you prepare other ingredients.

3. Crush ginger, garlic and red chillies into a paste.

4. Peel onion and dice finely. Dice tomatoes.

5. Heat oil in heavy based pan (use a pan or pot with a lid) over medium heat, Add cinnamon bark, 2/3 of the curry leaves, cummin seeds and fennel seeds and heat gently until fragrant.

6. Add onions and cook slowly until translucent.

7.Add 3/4 teaspoon each of cummin powder, turmeric and chilli powder and mix through onions to heat through, then add fenugreek seeds if using, add in tomatoes and 1 teaspoon salt.

8. Cook tomatoes for about 5 minutes until they begin to break down, add 1/4 cup of water and tamarind purée. Bring mixture back to simmer.

9. Add the crab to the tomato mixture and coat the crab in the sauce. Place lid on the pot and allow crabs to simmer for 10 minutes or so, add another 1/4 cup of water to stop mixture sticking.

10. Heat grill in oven, place squid on a oven tray covered in baking paper and grill squid for 5-8 minutes, turning over once until browned and cooked. Remove from oven and reserve.

11. Add prawns to carb mixture, checking to make sure sauce isn’t sticking but not adding too much more water unless needed. Allow prawns to cook for about 3 minutes, then add scallops and allow to simmer for another 3-4 minutes. The sauce should be saucy but not too watery. Add another 1/4-1/2 cup water if needed though. Taste to see if additional salt needed.

12. Scatter over squid and put lid back on for a minute or two to allow squid to just heat up.s

13. Garnish curry with another hand of fresh curry leaves , chopped coriander. Serve with rice, roti and salad.

Mixed seafood curry #durbanstyle

#Pondicherry #Prawns

Haven’t made this dish for ages and no Zucchini in the house tonight, so am going to substitute a cucumber salad on the side instead.

It is a delicious combination of ingredients as is, but lots of bits and pieces can be substituted within reason….for example I’m going to use a red chilli instead of green. You can also swop out the ghee for salted butter.

The preserved lemon and herbs are definitely musts though! That’s what really defines the dish. Here’s the link to the original dish.

Pondicherry Prawns with Preserved Lemons, zucchini and Herbs

#Crunchy #Thai #Pork Belly Bites

Very naughty but nice! A crunchy, spicy typical Thai street food snack which makes a good side dish addition for a Thai feast.

Thai fried pork belly

We had it alongside our now traditional Boxing Day Turkey Pad Thai and a Salmon and Zucchini Green Curry to create a Thai feast.

Boxing Day 2020 Thai Feast

Prep time: 4 hours Cooking time: 15 minutes

Ingredients:

  • 400g boneless pork belly cut into bite-size pieces
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 cloves crushed garlic
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1 red chilli crushed
  • Juice of 1 lime
  • 4 tablespoons potato flour or plain flour
  • Vegetable oil for shallow frying

Method

1. Put pork into a bowl, add all ingredients except flour and oil

2. Mix thoroughly and allow to marinate for at least 4 hours or overnight.

3. Place flour on a plate.

4. Heat oil for shallow frying in a small deep frying pan or wok.

5. Cover pieces of pork in flour and then fry on medium-high heat for 8-10 minutes until golden brown and pork is fully cooked.

6. Drain on paper towel.

7. Garnish with red onion, coriander and wedges of lime and serve.

#Amazing #Lamb

The family has dubbed this dish Amazing Lamb as it follows similar principles to Amazing Maryland Chicken but with Indian spices. You can add potatoes or skip them and adjust chilli to suit your taste. The goodness is in the rendering of the fat and juices and slow cooking of the lamb!

It’s another one pan dish that benefits from long cooking and bread or rice to sop up the divine juices.

Preparation time: 30 mins Cooking time: 70 minutes

Ingredients

  • 8 lamb chump or forequarter chops – fat trimmed if desired
  • 4 cloves garlic and equal amount ginger
  • 1.5 teaspoons Sea salt
  • 3/4 teaspoon chilli powder (or to your taste)
  • 1/2 teaspoon turmeric
  • 1 teaspoon cummin powder
  • 1/2 tablespoon vegetable or olive oil
  • 3 red chillies slit open but not cut (optional)
  • 2 potatoes cut into medium size cubes (optional)
  • 2 tomatoes cut into quarters
  • 1 large onion sliced (not too thick, not too thin)
  • Chopped coriander to garnish
  • 1/2 cup of water

Method:

1. Pre-heat oven to 180 degrees Celsius

2. Pound ginger and garlic together with 1/2 teaspoon of salt. Prepare onions, potatoes and tomatoes.

3. Put lamb into a large bowl, add ginger garlic paste, all spices except red chillies, oil ….mix well and let marinate for at least 25 minutes or overnight.

4. Place lamb flat in a flat roasting tin lined with baking paper, add water and cook in oven for 20 minutes.

5. Remove from oven, turn lamb chops over, add onions and potatoes if using, rest of the salt and mix so coated in salt and juices. Put back in oven for 20 minutes

6. Remove from oven, turn lamb chops over, add tomatoes and red chillies if using and mix through.

7. Turn oven up to 220 degrees Celsius. Put lamb mixture back in oven for another 15- 20 minutes. Check to see potatoes are done, if so remove, garnish with coriander.

8. Serve with bread or rice and a crisp lettuce salad.

#Seekh #Kebabs from Sinfullyspicy.com

This looks like a delicious recipe with excellent instructions from sinfully spicy.com…thank you! Yet to try but will be putting on my list.

The description of Old Delhi also brings back evocative memories of the spice laden air, colourful ancient streets and crowded markets.

Seekh Kabab

Seekh kabab could easily be one the most popular street foods across South Asia.A street food that instantly transports me to colorful streets of Old…

Seekh Kabab