In the words of Game of Thrones, winter is comingggggg.
And with the cold weather, comes the perfect occasion for stews and curries. And that, my friends, speaks to my comfort-carb-lovin’-self. So what better way to kick off the cold weather than to make a seafood curry?
I’m using Mak Siti’s curry powder because I got some at a trade fair, but you can use any brand you’d like, as long as it’s specifically for fish or seafood – the curry powders meant for meat uses a different blend of spices.
Serves 4, Approx 30min
500g seafood (I used 400 Ling fillets and 100g king prawns)
25g seafood curry powder
250ml fish stock
2.5 tsp tamarind paste
0.5 tsp salt
200ml coconut cream
1 long red chilli, roughly chopped
1 large onion
5cm thumb of ginger
Coriander, to garnish
Cooked rice, to serve
Cut the fish into 3cm chunks.
Using a food processor – or mortar and pestle if you’re old school – blend the onion and ginger into a paste.
In a medium pot, fry off the ginger and onion mixture in some oil over low heat till it’s lightly coloured.
Add a splash of stock with the curry powder, to make a paste with the ginger and onion. Cook till the mixture is fragrant and slightly thickened.
Add the rest of the stock, coconut milk, salt, tamarind paste and chilli. Mix well.
Add the fish chunks and simmer for about 10 min, then add the prawns and simmer for another 5 or so minutes, or till the prawns just start changing colour. The curry carries a lot of residual heat, so the prawns will continue cooking even after you’ve turned the flame off.
Serve over rice with fresh coriander leaves!
If you’re a fan of taste testing and seasoning as you go – as I am – I do need to tell you that the curry tasted quite bland even after I added the salt and stock. It was only after adding the seafood and simmering for a bit that the curry magically took on a rounded flavour, and I found that I didn’t need to add any more salt.
Otherwise, tangy and comforting, this fish curry is one of my go-to favourites, especially over a steaming hot bowl of fluffy white rice.
What are your winter favourites?