WANDER / WINTER 18 / EAT WELL
SEAFOOD CURRY WITH FENUGREEK AND COCONUT Serves 4 Methi and turmeric are both powerful antiinflammatories, while ginger, garlic and chillies all have immune boosting qualities. Curry Broth 3 tbsp. vegetable oil 1 large onion, finely diced 5 cloves garlic, minced 1.5-inch ginger, peeled and minced 2 tbsp. cumin seed 2 tbsp. coriander seed 1 tsp chilli flakes 1 tbsp. turmeric powder 2 tbsp. dried methi (fenugreek) leaves 1 400ml tin of coconut milk 1 400ml tin stewed tomatoes 1 tbsp. salt
Seafood and Vegetables 1 lb white fish 1 lb mussels 1 lb clams 1 lb baby potatoes 1 pint cherry tomatoes 1 lemon (juiced) 1 bunch cilantro 2 cups finely shredded cabbage Salt to taste Pre-boil the potatoes and set aside. Cut the fish into 1 oz. pieces, chop the cherry tomatoes in half. Rinse the mussels and clams under cold water.
To finish the curry, bring the curry broth back to a simmer in a large pot, add the potatoes In a dry pan, toast the cumin and coriander and seafood and cook for 5-6 minutes with until aromatic and slightly browning, let them a lid or until the mussels and clams have cool and grind them in a spice grinder or a opened. Add the tomatoes and remove mortar and pestle. In larger saucepot, sweat from heat, finish with lemon juice and adjust the onion garlic and ginger in the vegetable seasoning if necessary. oil until translucent and very aromatic, approximately 10 minutes. Garnish with chopped cilantro and shredded cabbage. Serve with rice or bread or Add the cumin, coriander, chilli and turmeric whatever you’d like! and sweat another 3 minutes. Add the tomatoes, coconut, methi leaves and salt and simmer gently for 30 minutes. Puree the sauce in the pot with an immersion blender.
wander-mag.com
32
