Tuesday, February 12, 2008

Seafood Curry Le Med

Don't be put off by the list of ingredients in this famous curry, as it will undoubtedly become a favourite with your guests. The sauce can be made a day ahead or ozen for future use. Remember to add he seafood at the last minute to ensure hat it's not overdone.

300 g calamari tubes, well cleanedand cut into rings

300g large prawns, shelled and deveined

300 g filleted firm fish (for example gamefish Ike tuna or yellowtail), skinned and cut into 2 cm cubes

Diet Start

500 g black mussels on the half shell

Curry Sauce

45ml vegetable oil

3 onions, chopped

1 red pepper, seeded and chopped green pepper, seeded and chopped nil crushed garlic

15 ml crushed green ginger

15ml commercial green curry paste

10ml finely grated lemon rind

5 ml chopped fresh fennel

10 ml Chinese five spice powder

2ml cumin seeds, crushed

5 ml paprika 4 bay leaves 60 ml tomato paste

60 ml chutney 15 ml honey

500 ml chicken or Fish Stock (page 209) 400 g can coconut cream

30 ml corn flour mixed with

60 ml water salt

45 ml finely shredded fresh basil leaves

Curry Sauce: Heat the oil in a wide saucepan and fry the onion and red and green pepper until softened.

Add the garlic, ginger and curry paste and cook for 5 minutes.

Add the lemon rind, fennel, five-spice powder, cumin seeds, paprika, bay leaves, tomato paste, chutney, honey, stock and coconut cream, cover and simmer gently for 20 minutes.

Add the cornflour and water and simmer for a further 5 minutes until the sauce thickens. Check the flavour and add salt to taste.

Bring the sauce to the boil. Add the prepared calamari, prawns and fish and simmer for 5-6 minutes until done. Add the mussels and basil and heat through.

Serve curry on rice with a selection of assorted sambals like bowls of toasted coconut, chopped onion and tomato and chutney.

Serves 6

... andjoyohoxing