- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 507
- Fat Content: 37g
- Saturated Fat Content: 12g
- Carbohydrate Content: 9g
- Sugar Content: 5g
- Fiber Content: 1g
- Protein Content: 19g
- Sodium Content: 0.7g
- ghee - 75g ghee (you can substitute with margarine)
- white-fish - 300g skinless white fish like pollack, cut into large chunks
- salmon - 200g skinless salmon, cut into large chunks
- prawn - 200g raw peeled prawn
- mussel - 100g mussels, cleaned and de-bearded
- onion - 1 onion, roughly chopped
- ginger - 100g ginger, chopped
- vegetable-oil - 50ml vegetable oil
- garam-masala - 2 tsp garam masala
- asafoetida - 1/2 tsp asafoetida (if you have it)
- turmeric - 1 tsp turmeric
- red-chilli - 1 red chilli, deseeded and finely chopped (leave the seeds in if you like it really hot)
- chopped-tomato - 400g can chopped tomatoes
- coriander - good handful coriander leaves
- For the curry sauce, whizz the onion and ginger together to a puree. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger puree, 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.
- 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.
- 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).
Low-carb recipe for 4 people, takes only 35 mins; recipe has ghee, white fish, salmon, prawn, mussel, onion, ginger, vegetable oil, garam masala, asafoetida, turmeric, red chilli, chopped tomato and coriander.