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Goan seafood curry

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Ingredients

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	1 butternut squash, skin on and cut into chunks
	1 tbsp vegetable oil
	12 dried curry leaves
	1 green chilli, finely chopped
	600ml light coconut milk
	150ml fish stock
	1 tsp ground turmeric
	2 tsp palm sugar
	4 tbsp tamarind paste
	400g frozen seafood (prawns, mussels and squid), thawed
	2 tbsp Thai fish sauce
	FOR THE GOAN CURRY PASTE
	4 baby shallots, roughly chopped
	6 garlic cloves, crushed
	1 thumb-size piece fresh root ginger, roughly chopped
	1 tsp lemongrass paste
	1 x 30g pack fresh coriander, roughly chopped, plus a few leaves reserved for garnish
	1 tsp mustard seeds, toasted
	1 tsp ground coriander
	2 tsp Thai chilli jam
	TO SERVE
	2 tsp cumin seeds
	300g basmati rice
	30g coconut flakes

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Goan seafood curry

Name: Goan seafood curry
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: butternut squash, skin on and cut into chunks: 1; vegetable oil: 1 tbsp; dried curry leaves: 12; green chilli, finely chopped: 1; light coconut milk: 600ml; fish stock: 150ml; ground turmeric: 1 tsp; palm sugar: 2 tsp; tamarind paste: 4 tbsp; frozen seafood (prawns, mussels and squid), thawed: 400g; Thai fish sauce: 2 tbsp; baby shallots, roughly chopped: 4; garlic cloves, crushed: 6; fresh root ginger, roughly chopped: 1 thumb-size piece; lemongrass paste: 1 tsp; fresh coriander, roughly chopped, plus a few leaves reserved for garnish: 1 x 30g pack; mustard seeds, toasted: 1 tsp; ground coriander: 1 tsp; Thai chilli jam: 2 tsp; cumin seeds: 2 tsp; basmati rice: 300g; coconut flakes: 30g

This is probably my favourite recipe. There's a lot of ingredients, but the flavours are incredible. Switching to low fat coconut milk cuts the saturated fat content, while using frozen seafood and bulking the curry out with butternut squash cuts down on costs.

Features:

Cuisine:

Indian

50 Mins
Serves 4
Easy

Ingredients

1 butternut squash, skin on and cut into chunks
1 tbsp vegetable oil
12 dried curry leaves
1 green chilli, finely chopped
600ml light coconut milk
150ml fish stock
1 tsp ground turmeric
2 tsp palm sugar
4 tbsp tamarind paste
400g frozen seafood (prawns, mussels and squid), thawed
2 tbsp Thai fish sauce
FOR THE GOAN CURRY PASTE
4 baby shallots, roughly chopped
6 garlic cloves, crushed
1 thumb-size piece fresh root ginger, roughly chopped
1 tsp lemongrass paste
1 x 30g pack fresh coriander, roughly chopped, plus a few leaves reserved for garnish
1 tsp mustard seeds, toasted
1 tsp ground coriander
2 tsp Thai chilli jam
TO SERVE
2 tsp cumin seeds
300g basmati rice
30g coconut flakes

Directions

Coat the butternut squash in half the oil, season generously, and spread out on a baking tray. Cook in a preheated oven at 190C for 40-45 minutes, turning once, until soft and caramelised.
Put the shallots, garlic, ginger, lemongrass paste, fresh coriander, mustard seeds, ground coriander and Thai chilli jam into a blender with enough water to loosen and blitz to form a smooth paste.
Heat the remaining oil in a pan and add the green chilli and curry leaves. Cook gently for 1-2 minutes until fragrant and sizzling, then add the goan curry paste and cook for 5 minutes.
Pour in the coconut milk with the fish stock, turmeric, palm sugar and tamarind paste and mix well. Bring to the boil, then reduce to a simmer and cook gently for 10 minutes.
To make the rice, toast the cumin seeds in a dry saucepan for 30 seconds or until fragrant, then pour in the rice. Cook according to pack instructions, then drain if necessary and keep warm.
Add the seafood with the roasted butternut squash to the curry and cook for 3-4 minutes until the sauce has thickened slightly and the prawns are cooked through.
Season to taste with the Thai fish sauce, then divide between bowls. Scatter over the coconut flakes and fresh coriander and serve with cumin basmati rice on the side.