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Prawn and fish coconut curry with okra and cashews
With
Gary Mehigan
Goan coconut curry of prawns and fish, with okra, cashews and warm spices.
PREP
0
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0
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SERVES
4
About this recipe
A Goan-style coconut curry of prawns and firm white fish, deepened with star anise, green cardamom, fennel, dried red chillies, curry leaves and a slow-cooked onion base. Okra and cashews fold through for texture; mustard oil gives it the bite that defines East Indian coastal cooking. Coastal Indian cooking done seriously.
The coconut-based fish curries of India's west coast run a long spectrum, from the gentle Kerala moilee at one end to the searing Goan ambot tik at the other. This one sits in the middle: coconut milk for body, ginger-garlic paste and turmeric for the foundation, the tempering of star anise and fennel pushing the dish toward Bengali rather than south-Goan territory.
The two-step tempering technique is what separates a good Indian fish curry from a flat one. Bloom the whole spices in mustard oil first, fry the aromatics in that oil, then build the curry base on top. The whole spices stay in the curry and infuse depth over the simmer; pick out the larger pieces (star anise pods, cardamoms) before serving.
Okra is the textural foil; the slight viscosity of the pods thickens the sauce without flour. Cashews toasted and scattered on top bring the sweetness and crunch. Serve over steamed basmati or short-grain red rice. A wedge of lime on the side, a small dish of pickled green mango if you have it.
Ingredients
- 800g prawns, peeled & de-veined
- 400g firm white fish skin & pin bones removed, cut into chunks
- 1½ tbsp freshly ground turmeric
- 1 tsp salt
- 5cm piece ginger peeled & chopped
- 10 cloves garlic, peeled & chopped
- 6 onions peeled and chopped
- 1 tbsp coriander seeds
- 1 tbsp ground cumin
- 1 tbsp fennel seeds
- 2 tbsp coconut oil
- ½ cup peanuts
- 1 cup okra, trimmed & cut in half
- 300ml coconut milk
- 100 ml water
- Pinch sugar
- 1 small green mango, stone removed, cut into chunks
- 1 handful puffed lotus seeds
- 2 tbsp torn fresh coriander leaves
- 2 limes quartered
Method
1. For tempering
2. 3 tbsp mustard oil
3. 3 star anise
4. 5 fresh green cardamom pods
5. 4 red chillis dried
6. 1 tsp fennel seeds whole
7. 12 curry leaves
8. 1 tbsp mustard seeds
9. Place the prawns and white fish into a bowl and season with 1/2 the ground turmeric and the teaspoon of salt and set aside for 4-5 minutes.
10. Using a mortar and pestle or blender grind the ginger, garlic and onions together to form a smooth creamy paste and set aside.
11. Place the coriander, cumin and fennel seeds in a mortar and pestle and pound to a powder.
12. Heat 2 tablespoons of coconut oil in a large heavy based pot add the peanuts for a few minutes to colour, remove and set aside. Add the okra and fry for 1 minute to part cook and colour slightly, remove and add to the peanuts.
13. Add remaining coconut oil to the pot and add the fish and prawns, cook for 3-4 minutes until the fish firms up a little and colours lightly, remove from the pot and set aside.
14. Add the onion paste to the pot and cook out for a few minutes, add 1 tbsp of the dried spices (coriander, cumin and fennel) and remaining turmeric powder, fry for 2-3 minutes stirring regularly until the onions are soft and sweet.
15. Pour in the coconut milk, the water and a pinch of sugar and bring to a gentle simmer. Cook for 5 minutes to let the flavours combine.
16. Add fish and prawns back to the pan and cook for 4-5 minutes, add the green mango, cook for 1 minutes and then add okra and peanuts, saving a few of the peanuts for the end. Simmer for a further 3- 4 minutes or until the fish is cooked. Remove from the heat and set the curry aside.
17. Meanwhile place a small pan over a moderate heat, add the mustard oil and gently add the tempering spices. Allow them to pop and sizzle for 10-15 seconds and tip over the curry.
18. Sprinkle with the puffed lotus seeds, remaining peanuts and coriander. Serve with flat bread such as paratha or chapatti.
Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
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