Keralan Seafood Curry

Name: Keralan Seafood Curry
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 250 g/9 oz/1¼ cups basmati rice; 2.5cm/1in piece fresh root ginger; 6 garlic cloves; 1 green chilli; 2 tsp ground coriander; ½ tsp turmeric; 350 g/12 oz mixed seafood, such as squid rings, raw, peeled king prawns, shelled mussels; 350 g/12 oz mixed seafood, such as squid rings, raw, peeled king prawns, shelled mussels; 350 g/12 oz mixed seafood, such as squid rings, raw, peeled king prawns, shelled mussels; 350 g/12 oz mixed seafood, such as squid rings, raw, peeled king prawns, shelled mussels; sea salt; 1 handful of coriander leaves; 2 large pinches of dried curry leaves; 2 tsp black mustard seeds; 2 tbsp groundnut oil; 250 g/9 oz/heaped 1¾ cups cherry tomatoes; 250 g/9 oz boneless tilapia fillets or other white fish fillets; 250 g/9 oz boneless tilapia fillets or other white fish fillets; ½ lime; 400 ml/14 fl oz/generous 1½ cups coconut milk

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

Ingredients

250 g/9 oz/1¼ cups basmati rice
2.5

Asia
India
Fish course
Pescatarian
Spicy
Street Food
Kerala
Gluten-free

Method

COOK THE RICE in boiling water for 10–12 minutes until soft, or as directed on the packet. Drain and return to the pan. Cover the pan with a clean tea towel and then the lid. Leave to one side to allow the rice to fluff up.

MEANWHILE, PEEL THE GINGER AND GARLIC, and cut the top off the chilli, then put these ingredients into a mini food processor with the ground coriander, turmeric and