Seafood Curry with Fenugreek and Coconut

Serves 4

Methi and turmeric are both powerful anti-inflammatories, 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

In a dry pan, toast the cumin and coriander until aromatic and slightly browning, let them cool and grind them in a spice grinder or a mortar and pestle. In larger saucepot, sweat the onion garlic and ginger in the vegetable oil until translucent and very aromatic, approximately 10 minutes.

Add the cumin, coriander, chilli and turmeric 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.

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 and seafood and cook for 5-6 minutes with a lid or until the mussels and clams have opened. Add the tomatoes and remove from heat, finish with lemon juice and adjust seasoning if necessary.

Garnish with chopped cilantro and shredded cabbage. Serve with rice or bread or whatever you’d like!