An Indian seafood curry with cod fish, mussels and shrimp. The curry sauce is made with tamarind pulp, ginger, fenugreek, garlic, fennel seeds, cloves, cumin, coriander and more.
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour
Servings: 6servings
Ingredients
1poundfish(cod, halibut, etc.)
1poundfresh mussels in shell
1poundshrimp
3cinnamon sticks
8whole cloves
1tbspfennel seeds
1tspfenugreek
3tbspoil
2onions, diced
5garlic cloves, minced
3tbspfresh grated/ground ginger
1tbspground cumin
1tbspground coriander
1tbspturmeric
1tspcayenne pepper
2tspsalt
2cupwarm water
1/4cuptamarind
1tbspsugar
3/4cupheavy cream
1/2cupfresh cilantro chopped
Instructions
Place tamarind and warm water in a bowl and let it soak for at least 20-30 minutes.
Wash the mussels thoroughly under cold water and pull any of the beards off.
Wash and peel the shrimp.
Wash and cut the fish into large chunks.
In a large saucepan, toast the cinnamon sticks, whole cloves, fennel seeds and fenugreek for a few minutes on medium/high heat.
Add the oil, onions, garlic and ginger and continue to cook, stirring often for 5 minutes.
Stir in the cumin, coriander, turmeric, cayenne and salt and cook for a few minutes to allow the spices to bloom.
As the tamarind soaks in the warm water it will start to dissolve and the pulp will separate itself from the pits. Squeeze it to help it continue to dissolve. Pour the water and tamarind through a fine strainer/sieve into another bowl. Press the pulp against the strainer/sieve to get as much tamarind pulp and juice through.
Pour the water/tamarind juice and sugar into the saucepan and bring to a boil. Let the sauce cook at a low rolling boil for about 15 minutes to draw all the flavours out.
Add the fish and cover the lid.
After the fish has been cooking for about 5 minutes, add the mussels and shrimp. Cover with the lid and cook until the mussels open and shrimp are pink, about 5-7 minutes.
Stir in the cream and garnish with the fresh cilantro.