Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Blue Eye Trevalla and Mussel Curry

kept bywebgem
recipe bymasterchef.com.au
Notes: 

Can use chicken instead of the fish and mussels.

print
Ingredients: 

1/3 cup peanut oil
1 tblsp green cardamom pods, lightly crushed
5-6 Kashmiri chillies
3 cinnamon quills
1 teaspoon whole cloves
1 teaspoon mace
1 teaspoon fennel seeds
3 brown onions, finely sliced
1 head garlic, most cloves peeled
5-6cm piece ginger, peeled
1-2cm piece piece fresh turmeric, peeled
1/3 cup water
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1 teaspoon chilli powder
2 tablespoon palm sugar
1/2 tablespoon tamarind, soaked in ½ cup boiling water
1 cup chicken stock
20 curry leaves
pinch salt
1 side blue eye trevalla, skin removed and flesh 3cm diced. Substitute with monk fish or chicken
8 blue lipped mussels, scrubbed and debearded
Juice of one lime
10 curry leaves, extra for garnish
1 tablespoonroughly chopped coriander
½ cup coconut cream
Fried onions and coriander leaves, to garnish

Paratha Bread
3 cups wholemeal Atta flour
40g butter, melted
200ml milk
½ teaspoon sea salt
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
1 tablespoon fenugreek, ground in mortar and pestle
Peanut oil, for frying


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook