Name: Mixed seafood in coconut broth
Yield: Serves 4
Cuisine: India
Ingredients: 1 medium onion, finely chopped; 3–4 garlic cloves, roughly chopped 10 ml/2 tsp coriander seeds; sprigs of fresh coriander (cilantro), to garnish; Plain Boiled Rice, to serve; 15 ml/1 tbsp malt vinegar; 200 ml/7fl oz/¾ cup canned coconut milk; 6 black peppercorns; 2.5 ml/1 tsp ground turmeric; 4 dried red chillies; salt to taste; 2.5 cm/1 in piece of fresh root ginger, roughly chopped; 5 ml/1 tsp cumin seeds; 10 ml/2 tsp lemon juice; 500 g/1¼ lb mixture of white fish fillets and assorted seafood, such as prawns (shrimp), mussels, scallops, crab claws, and squid; 10 ml/2 tbsp sunflower oil or plain olive oil; 10–12 curry leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This popular and tasty dish, Cassoulet De Fruits De Mer, hails from the once French-occupied region of Pondicherry; the recipe itself comes courtesy of Mehernosh Modi, one of the most talented Indian chefs in England. It is delicious when accompanied by basmati rice.

Ingredients

500 g/1¼ lb mixture of white fish fillets and assorted seafood, such as prawns (shrimp), mussels, scallops,

Method

Shell, trim, devein and clean the seafood as required (see Fish and Shellfish in the Introduction chapter for further preparation instructions).
Grind the chillies, ginger, spices and other purée ingredients to a coarse paste in a food processor or blender, or use a mortar and pestle.

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Mixed seafood in coconut broth

Ingredients

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