Seafood curry

Seafood curry

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(6 ratings)


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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level



Serves 4

Packed with salmon, mussels and prawns, try this impressive yet authentic seafood curry

Nutrition and extra info

Nutrition info

Nutrition per serving



  • 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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  1. For the curry sauce, whizz the onion and ginger together to a purée. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger purée, reduce the heat and slowly cook for 5 mins. Add the remaining spices, fry for 1 min, stir in the chilli and fry for another min, then add the tomatoes and a good pinch of salt and grind of pepper, and stir well. You can do this way in advance, then just throw the curry together on the night – the sauce will freeze or keep in the fridge for up to 3 days.
  2. To make the curry, melt a third of the ghee in a large pan. Cook the white fish for 2-3 mins until lightly browned, then set aside on a plate. Repeat this process with the salmon and prawns, adding another third of ghee each time. For the mussels, heat a medium-sized saucepan on a high heat. Add the mussels with 2 tbsp of water, cover tightly with a lid, and steam for 3-4 mins, shaking the pan every so often. Drain and set aside with the other seafood.
  3. Bring the sauce to the boil, stir the fish and mussels in gently, bring to the boil again, then remove from the heat and leave for 3-4 mins – the fish will finish cooking in the heat from the sauce. Add the coriander leaves and serve with Spiced rice and Carrot & cumin salad (see 'Goes well with' on the right of this page).

Recipe from Good Food magazine, September 2011

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Show comments
ingevdh's picture

After reading all the comments, I used less than half the amount of ginger, about 30/40 grams, which was ample, if you ask me. Used about 1lb cod and 200g prawns, didn't have ghee, so used about 30g butter instead. I added a few spoonfuls of low fat creme fraiche at the start of step 3, as I felt the sauce would be a bit too spicy for my daughter; but that's a matter of taste. Lovely curry, and the 3 of us finished it all, with pilau rice and some garlic naan! Will definitely make again.

cathnikal's picture

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!

gazzabongo's picture

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.

dencaffrey's picture
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I really enjoyed this recipe. I have recommended it to freinds

debbieelphick's picture

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.

spanishtapa's picture

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.

jeanathan's picture

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.

jburton's picture
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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.

devonshire_dumpling's picture
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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.

-ruth-'s picture
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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.

etouzanne's picture
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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.