Seafood curry

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• Estelle

  27 August 2011

  Estelle rated and commented on this recipe

  

  I was a bit surprised to see 100g of ginger so only put 20g and that was sufficient. We enjoyed this dish and would maybe do it again without the salmon as we found the taste overpowering. Very good otherwise.

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• Ruth

  29 August 2011

  Ruth rated and commented on this recipe

  

  I give up on GoodFood curries! They are never the real deal. This had a really dirty/bitter edge to it. Wouldn't make it again.

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• Devonshire Dumpling

  11 September 2011

  Devonshire Dumpling rated and commented on this recipe

  

  Made this last night (with a few slight alterations), halved the quantities (it was plenty for two) and we found it quite delicious. Couldn't get ghee, so used ordinary butter, used a pack of "fish pie mix" from the supermarket instead of the white fish & salmon, used frozen, cooked mussels without their shells and langoustine IN their shells ... but it still worked pretty well. Also made John's carrot & cumin salad, which he recommends as an accompaniment in the Sept magazine.

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• JOOLES

  26 September 2011

  JOOLES rated and commented on this recipe

  

  This sounds wonderful, I have a pack of mixed frozen seafood (king prawns, mussels and squid) so i will give this a go. I really love all bbcgoodfood curries recipes, they always turn out lovely, and John Torodes recipes have also never failed me, so i trust this 100%. I would add some veggies to this simply because we have so much growing. I think an addition of sliced red pepper, diced squash, browned off in a frying pan before adding to stop them going mushy, spinach (chard) and some new potatoes. It will a bit like a one pot seafood curry served with chunky tear and share bread.

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• Jeanathan

  13 October 2011

  Jeanathan commented on this recipe

  To Ruth, Don't give up on Good Food curries. Have you tried The Ultimate Makeover: Chicken tikka masala? Recipe No. 786679. As near to the real deal as you will get, I think.

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• Christopher Webb

  15 October 2011

  Christopher Webb commented on this recipe

  Will cook this in a few days as it looks v easy and tasty. Using ghee makes the curry very rich, possibly too rich. When I lived in India the cook used ghee very spareingly.

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• Debbie E

  11 January 2012

  Debbie E commented on this recipe

  You were right Estelle, 100g of ginger was way too much - is it a typo?!. Left an overpowering taste of ginger. Love John Torode but won't be cooking this one again.

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• Den Caffrey

  31 January 2012

  Den Caffrey rated and commented on this recipe

  

  I really enjoyed this recipe. I have recommended it to freinds

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• Gary Shields

  11 July 2012

  Gary Shields commented on this recipe

  I find if a curry is bitter i use a tsp of sugar and a good squirt of tomato ketchup to sweeten it it up a bit and reduce the ginger a bit sometimes to much garlic can make it a bit bitter also i know garlic wasnt mentioned here but i would still add some maybe 1 clove I am going to try this recipe soon hopefully.

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• Catherine Henderson

  15 July 2012

  Catherine Henderson commented on this recipe

  loved this recipe. You don't have to add all of the seafood. Use what you have. It tasted fabulous. Why pay to eat out!

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Ingredients

• 75g ghee (you can substitute with margarine)
• 300g skinless white fish like pollack, cut into large chunks
• 200g skinless salmon , cut into large chunks
• 200g raw peeled prawns
• 100g mussels , cleaned and de-bearded

FOR THE CURRY SAUCE

• 1 onion , roughly chopped
• 100g ginger , chopped
• 50ml vegetable oil
• 2 tsp garam masala
• ½ tsp asafoetida (if you have it)
• 1 tsp turmeric
• 1 red chilli , deseeded and finely chopped (leave the seeds in if you like it really hot)
• 400g can chopped tomatoes
• good handful coriander leaves

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Ingredients

• 75g ghee (you can substitute with margarine)
• 300g skinless white fish like pollack, cut into large chunks
• 200g skinless salmon , cut into large chunks
• 200g raw peeled prawns
• 100g mussels , cleaned and de-bearded

FOR THE CURRY SAUCE

• 1 onion , roughly chopped
• 100g ginger , chopped
• 50ml vegetable oil
• 2 tsp garam masala
• ½ tsp asafoetida (if you have it)
• 1 tsp turmeric
• 1 red chilli , deseeded and finely chopped (leave the seeds in if you like it really hot)
• 400g can chopped tomatoes
• good handful coriander leaves

Per serving

507 kcalories, protein 19g, carbohydrate 9g, fat 37 g, saturated fat 12g, fibre 1g, sugar 5g, salt 0.7 g

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