Mixed seafood in coconut broth

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

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,

Asia
India
Fish course
Pescatarian
Gluten-free

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.