We had a group of people over for a dinner party the other night. I seldom make fish curries but everyone who joined us begged me to make something with seafood and I obliged. I used the Eat.Art Goan Fish Spice along with a couple other spices and the result was fantastic.
Dry fry the sesame seeds and coconut flakes till crispy.
Heat the ghee and olive oil in a heavy based wok over a medium-high heat.
Fry the spring onions, ginger and chilli for a couple minutes before adding the garlic, cook for another minute.
Next add all the dry spices except for the saffron and stir through the onions, don’t allow the mixture to stick.
Add the prawns and fry till they are pink all the way around. Pour in the coconut milk and saffron then stir.
Next, reduce the heat and add the mussels, mix them thoroughly, cover and simmer for five minutes.
Remove the lid and drizzle in the lemon juice along with half the coriander and all the basil.
Stir one last time and remove from the heat.
Serve immediately with basmati and a wedge of lemon. Sprinkle with the toasted seeds and coconut. Lastly top with the remaining fresh coriander.
This spice really captures the fresh flavours of Goa, the coastal town of India. It would work well as an additive to fish cakes or even a light chicken curry. Although there is very little chilli in the spice it really doesn’t need much, it is aromatic and full of flavour. The ginger and curry leaves pull through and the turmeric gives a fantastic colour to the dish. I would recommend adding a really firm white fish to this curry such as monkfish, as it takea on the flavour really well.