An Indo-French sea food stew for the summer from the southern part of India, along the coastline Bay of Bengal and often referred to as the “French Riviera of the East."
1 kg Cod fillet
12 king prawns raw and headless
12 Fresh mussels scrubbed and beard removed
250 Gms squid
4 tbsp vegetable oil
8 - 10 shallots
8 garlic cloves
2 tbsp chopped ginger
1 tbsp. coriander seeds
1 tbsp. cumin seeds
1/2 tbsp Black Peppercorn
4 dried whole red chillies
1 tsp turmeric powder
½ tsp aniseed powder
Salt to taste
2 cups of coconut milk
½ cup of fresh grated coconut
12-15 curry leaves
1 tbsp vinegar
- Cut the fillet of cod into 6 -8 pieces. De vien and remove the shell from the prawns keeping the tails on. Clean and wash the mussels in cold water, removing the beards and discarding any open ones. Clean the squids and cut them in rings. Set aside.
- Finely slice the shallots and roughly chop the garlic.
- In a cooking pot heat vegetable oil, once heated add cumin seeds, coriander seeds, black peppercorn and whole red chillies. As the seeds crackle add the chopped ginger and garlic, sauté on medium heat for 2-3 mins. Now add the sliced onions and cook unit soft and translucent. Add the grated coconut and cook for further 5 mins.
- Add turmeric powder and cook for another couple of minutes.
- Remove from heat and let the mixture cool before transferring it to a blender. Blend the mixture to a thick smooth paste by adding ½ cup of water. Add more water if desired to reach the right consistency.
- Transfer the paste back to a clean cooking pot and add 1 cup of warm water and bring to a boil. Cook for further 7 mins. Add salt and continue cooking for 2 more mins.
- Now add the coconut milk and bring the sauce back to boil. Stir in the aniseed powder and curry leaves. Start by adding the cod first and cooking it for 5-7 mins on medium heat. Be careful while you stir from this stage onwards as you don’t want to break the fish. Now add the prawns, mussels and squids. Carefully fold the seafood in the sauce, cover the cooking pot with a lid and simmer on medium heat for another 5-7 mins. Be careful not to over cook the seafood.
- Once cooked add vinegar and mix. Remove from heat garnish with some fried curry leaves. Accompanied perfectly with steam rice.