Mixed seafood in coconut broth

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

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/ 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
  • 1 medium onion, finely chopped
  • 200 ml/7fl oz/¾ cup canned coconut milk
  • 10 ml/2 tsp lemon juice
  • salt to taste

For the purée

  • 4 dried red chillies
  • 2.5 cm/1 in piece of fresh root ginger, roughly chopped
  • 3–4 garlic cloves, roughly chopped 10 ml/2 tsp coriander seeds
  • 5 ml/1 tsp cumin seeds
  • 2.5 ml/1 tsp ground turmeric
  • 6 black peppercorns
  • 15 ml/1 tbsp malt vinegar
  • sprigs of fresh coriander (cilantro), to garnish
  • Plain Boiled Rice, to serve

Method

  1. Shell, trim, devein and clean the seafood as required (see Fish and Shellfish in the Introduction chapter for further preparation instructions).

  2. 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.

  3. Heat the oil in a medium-sized shallow pan and add the curry leaves, followed by the chopped onion. Stir-fry over a medium heat for 4–5 minutes, until the onion is translucent, then add the puréed ingredients and sauté gently for 2 minutes.

  4. Add the seafood, but not the white fish. Stir gently and cook for 2 minutes more.

  5. Pour in the coconut milk, bring it to the boil, then add the white fish. Lower the heat and simmer for 5–7 minutes, until the white fish is opaque and cooked through.

  6. Add the lemon juice and salt and stir gently. Serve garnished with sprigs of fresh coriander and accompanied by Plain Boiled Rice.

Per portion Energy 218kcal/913kJ; Protein 25.3g; Carbohydrate 13g, of which sugars 8.1g; Fat 7.7g, of which saturates 1g; Cholesterol 58mg; Calcium 64mg; Fibre 1.4g; Sodium 136mg.