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Fruits of the Sea
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Fruits of the Sea
With its extensive coastline, India has many traditional seafood dishes, particularly in Goa. An abundance of herbs gives this cod dish a bright green appearance and a sharp, fresh flavour.
Serves: 4
Ingredients
- Balti Prawns
- 1 onion, finely chopped
- 1 green pepper, deseeded and cut into strips
- 1 x 350g jar Tilda Balti Sauce
- 450g raw tiger prawns
- 2 tbsp Rajah Vegetable Ghee
- Cod With Fresh Green Masala
- 1 tbsp oil
- 4 salad onions, sliced
- 1 clove garlic, crushed
- 2 green chillies, deseeded and finely chopped
- 4 tbsp fresh coriander, chopped
- 4 tbsp fresh mint, chopped
- 1 tbsp fresh chives, chopped
- 1 x 200ml carton Bart Spices Coconut Cream
- 1 tsp salt
- 4 cod or other white fish fillets, each weighing about 200g
- 1 tsp ground cumin
- Okra & Potato Curry
- 2 cloves garlic, thinly sliced
- 2 tbsp Rajah Vegetable Ghee
- 1 large onion, thinly sliced
- 5cm piece fresh ginger, peeled and thinly sliced
- 2 tsp ground cumin
- 1 tsp each of turmeric, ground coriander and salt
- 2 x 125g packs okra, topped and tailed and cut into 1cm pieces
- 4 tomatoes, skinned, deseeded and quartered
- 250g small new potatoes, peeled,cooked and halved or quartered
- 1 tbsp garam masala
Method
- Balti Prawns: Heat the ghee in a wok or large frying pan. Add the onion and pepper and cook for 10 minutes or until soft.
- Stir in the balti sauce and bring to the boil. Add the prawns and simmer gently for 5 minutes or until thoroughly cooked. Garnish with fresh coriander and serve with Sharwood's naan bread or rice.
- Cod With Fresh Green Masala: Heat the oil in a large frying pan or wok, stir-fry the onions and garlic for 2-3 minutes or until just softened.
- Stir in the cumin and chillies and cook for 1 minute. Add the coriander, mint, chives, coconut cream and salt and bring to a simmer.
- Add the fish and cook gently for 10 minutes or until the fish is thoroughly cooked.
- Okra & Potato Curry: Okra, also called bhindi or lady's fingers, has a distinctive glutinous quality that thickens the sauce in curries and casseroles.
- Heat the ghee in a heavy based pan, add the onion, garlic and ginger and cook for 10 minutes or until the onion is soft.
- Stir in the spices and salt and cook for a further 2 minutes. Add the okra and 150ml water.
- Simmer for 5 minutes then add the tomatoes and potatoes. Simmer for a further 5-10 minutes until the okra is cooked but still crunchy and the potatoes are heated through.
- Stir in the garam masala and cook for 1 minute before serving.
Comments
This recipe was first published in January 1999.
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