Asian Seafood Curry | Shrimp and Basa Curry in Coconut Milk
Author: Priyanka
Recipe type: Main
Cuisine: Asian
Prep time:
Cook time:
Total time:
Serves: 6 Servings
Ingredients
Mixed fish filet - 250 gms tilapia filet and 250 gms basa filet (skinless & boneless)
Shrimp - 200 gms, cleaned, peeled and deveined
Dried red chilli - 2
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Green cardamom - 2 pods
Fenugreek seeds - ½ tsp
Whole black peppercorns - 1 tsp
Turmeric powder - 1 tsp
Coconut oil or vegetable oil - 4 tbsp
Onion - 1, large, finely chopped
Garlic - 6 to 8 cloves, minced
Ginger - 1-inch piece, grated
Tomatoes - 4, large, finely chopped
Coconut milk - 2 cups (1 400 gm can)
Fresh cilantro to garnish
Salt to taste
Instructions
Heat a skillet and add dry red chillies, coriander & cumin seeds, green cardamom, fenugreek and whole peppercorns and dry roast them on high for 1 minute until they are fragrant.
Then transfer them to a mortar and pestle and crush them to make fine spice mix powder. Add turmeric and salt to it, mix them in and set aside.
Cut the fish filets into 2-inch chunks. Sprinkle one-third of the prepared spice powder on both sides of the fish filet cubes and rub them evenly.
Heat about 1 tablespoon of oil in a skillet and shallow fry the spice coated fish cubes for 2 minutes each side. Take them out on a plate.
Sprinkle another one-third of the spice powder on the cleaned and peeled shrimps and rub them on all sides.
Heat another tablespoon of oil in the same skillet and shallow fry the shrimps for 2 to 3 minutes each side. Do not overcook the shrimps. Take them out on a plate.
Now take a sauce pot and heat remaining oil. If there is any oil left in the skillet, pour that into the sauce pot too as it has all the flavors of shrimps and fish cubes.
Once the oil is hot, add chopped onion and fry them for 10 minutes on medium heat until golden brown.
Next add minced garlic and grated ginger and stir them in to mix well for 2 minutes until the raw smell of aromatics are gone.
Then add the chopped tomatoes and stir them in. Cover and cook for 6 to 7 minutes until tomatoes are mushy and completely broken down.
Now it’s time to add the remaining one-third of the prepared spice mix. Add and stir fry for 1 minute.
Add the coconut milk and about half a cup of water. Give a good stir and cover the pot and let it simmer for 15 minutes.
Finally add the sauteed fish cubes & shrimps and let them simmer in the sauce for 5 to 6 minutes. Check the consistency of the sauce and if too thick add little water to adjust. Check and adjust for seasoning if needed.
Your Asian seafood curry is ready! Garnish with freshly chopped coriander and serve warm with white rice! Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2023/05/asian-seafood-curry-shrimp-and-basa-curry-in-coconut-milk/