John Torode’s seafood curry
Making a homemade curry from scratch is the easiest way to impress, so no one will mind if you cheat with the accompaniments – a few pickles, chutneys, breads and poppadoms. Serves 4 Prep 10 mins Cook 35 mins
75g ghee
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 (optional)
1 tsp turmeric
1 red chilli, deseeded and finely chopped
(keep the seeds if you like it really hot) 400g can chopped tomatoes good handful of coriander leaves
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 masala and sizzle for 30 seconds, 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 minute, then add the tomatoes and a good pinch of salt and grind of pepper, and stir well. You can do this in advance, then just throw the curry together on the night – the sauce will freeze or keep in the fridge for up to three 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 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 rice and salad.
PER SERVING 507 kcals, fat 37g, saturates 12g,
carbs 9g, sugars 5g, fibre 1g, protein 19g, salt 0.7g