By Chef Mat from the Flying Pan
We had a group of people over for a dinner party the other night. I seldom make fish curries but everyone who joined us begged me to make something with seafood and I obliged using the Eat.Art Goan fish spice along with a couple other spices and result was fantastic! Herewith my recipe…(serves 6)
- 800g de-shelled and de-veined prawns 30-40s
- 1kg fresh West Coast mussels
- 1 bunch spring onions, chopped
- 4cm piece ginger, peeled and finely chopped
- 4 cloves of garlic, minced
- 1 red chilli, chopped(deseed for a milder curry)
- 3tbs Eat.Art Goan fish spice
- 1tbs ground cumin
- 1tso paprika
- 1tsp dried chilli flakes
- 1/4 tsp ground cardamom
- 4 strands of saffron (optional)
- 1 400ml tin coconut cream
- juice of 1 lemon and 6 lemon wedges to serve
- 3tbs ghee or butter
- 1tbs olive oil
- small handful fresh basil
- big handful coriander, coarsely chopped
- 4tbs sunflower seeds
- 4tbs dried coconut flakes
- Basmati rice to serve
- Dry fry the sesame seeds and coconut flakes till crispy.
- Heat the ghee and olive oil in a heavy based wok over a medium-high heat.
- Fry the spring onions, ginger and chilli for a couple minutes before adding the garlic, cook for another minute.
- Next add all the dry spices except for the saffron and stir through the onions, don’t allow the mixture to stick.
- Add the prawns and fry till they are pink all the way around. Pour in the coconut milk and saffron, then stir.
- Next, reduce the heat and add the mussels, mix them thoroughly, cover and simmer for five minutes.
- Remove the lid and drizzle in the lemon juice along with half the coriander and all the basil.
- Stir one last time and remove from the heat.
- Serve immediately with Basmati and a wedge of lemon. Sprinkle with the toasted seeds and coconut. Lastly top with the remaining fresh coriander.
This spice really captured the fresh flavours of Goa, the coastal town of India. It would work well as an additive to fish cakes or even in a light chicken curry. Although there is very little chilli is the spice it really doesn’t need much, it is aromatic and full of flavour. The flavours of the ginger and curry leaves pull through and the turmeric gives a fantastic colour to the dish. I would recommend adding a really firm white fish to this curry, for example monkfish, as it would take on the flavour really well.
For more information about chef Mat and the Flying Pan click here.