British Seafood Curry with Cumin Rice

British Seafood Curry with Cumin Rice

Rajah Spices – British seafood curry with cumin rice recipe. This Keralan-style curry uses juicy clams and is garnished with fresh coriander.

Serves

4-6 People

Prep Time

35 mins

Cook Time

35 mins

Ingredients

Seafood Curry:

  • 12 raw tiger prawns
  • 4 langoustines
  • 2 handfuls of live clams
  • 2 handfuls of live mussels
  • 1 tbsp oil
  • 1 tsp black mustard seeds
  • 2 onions
  • 6 green chillies (sliced)
  • 1 thumb ginger
  • 3 garlic cloves
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1/2 tsp chilli powder
  • 1/2 tsp sugar
  • 1 tin coconut milk
  • 1 lime (zest and juice)
  • Salt to taste

Cumin Rice:

  • 1 cup of rice
  • 500ml water
  • 1 tbsp sunflower oil
  • 2 tbsp cumin seeds
  • 3 cardamom pods
  • 1 cinnamon stick
  • 2 whole cloves garlic

Method

Seafood Curry:

  1. In a large, heavy gauge frying pan or Kadai, heat the oil and toast the mustard seeds until they pop.
  2. Next, add the onion, garlic, ginger, fennel, cumin, and chilli, and sauté for 10 mins until soft. Then stir in the paprika, garam masala, turmeric, chilli, sugar and coconut.
  3. Add the seafood to the curry, cover the pan and simmer until cooked. The shells will open fully, and the crustaceans will turn a pink / orange colour. Discard any unopened shells.
  4. Finish with lime and fresh coriander. Season with salt to taste, and enjoy!

Cumin Rice:

  1. Heat the oil in a heavy pan and gently toast the spices.
  2. Add rice and water bring to the boil, cover and cook on a low/medium heat for 10 mins.
  3. Turn heat off and leave covered on residual heat for 10 mins.
  4. Remove cinnamon sticks and pods before serving. Enjoy!
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