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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


    • 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


    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Add the fish and cook gently for 10 minutes or until the fish is thoroughly cooked.
    6. Okra & Potato Curry: Okra, also called bhindi or lady's fingers, has a distinctive glutinous quality that thickens the sauce in curries and casseroles.
    7. 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.
    8. Stir in the spices and salt and cook for a further 2 minutes. Add the okra and 150ml water.
    9. 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.
    10. Stir in the garam masala and cook for 1 minute before serving.

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