red chili peppers
2 teaspoons seeds (cilantro)
1 teaspoon cumin seed
3 cardamom seeds
1 teaspoon paprika
1 teaspoon black peppercorns
1 teaspoon saffron
1 teaspoon coarse salt
olive oil (to taste)
3 garlic cloves
2 tablespoons white wine
5 fillets (dogfish, or cape shark, or other lean, firm textured fish)
1 can coconut milk
400 grams shrimp
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1Pour the chili, coriander seeds, cumin seeds, cardamom seeds, and black peppercorns in a heavy saucepan and stir consistently over high heat for approximately 1 minute or until you smell the spices.
2Once hot, place the seeds and spices in a food processor and grind them, then add the saffron, paprika, and salt and grind again until the mix becomes a thin powder. Set it aside.
3Boil the shrimp and strain them, setting aside the water to be used as a broth flavoring.
4In a large pan, heat some olive oil and saute the onion and garlic.
5Once the onion and garlic are browned, add the white wine. Heat the wine until simmering and then add the mix of seeds and spices.
6Let cook to mix the flavors, adjusting the salt to taste, and then add the fish and some of the shrimp broth, just enough to cover the fillets.
7Once the dogfish is almost cooked, add the coconut milk. Add enough to thicken the broth just a little.
8Serve with basmati rice and coriander or parsley, to taste.
PER SERVING *
|Calories410Calories from Fat290|
|% DAILY VALUE*|
|Calories from Fat290|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Angela M. 30 Jun 2015
This 4 star seafood curry recipe has a promising future in my home. It was slightly on the spicy side but not so much that my kid couldn't eat it. It had a fine seafood taste and plenty of ingredients to fill each spoon.