Seafood Curry

Name: Seafood Curry
Ingredients: red chili; 2 teaspoons seeds cilantro; 1 teaspoon cumin seeds; 3 cardamom seeds; 1 teaspoon paprika; 1 teaspoon black peppercorns; 1 teaspoon saffron; 1 teaspoon coarse salt; olive oil to taste; 1 onion; 3 garlic cloves; 2 tablespoons white wine; 5 fillets dogfish, or cape shark, or other lean, firm textured fish; 1 can coconut milk; 7/8 pound shrimp

15 ingredients

8 steps

Ingredients

red chili
2 teaspoons seeds cilantro
1 teaspoon cumin seeds
3 cardamom seeds
1 teaspoon paprika
1 teaspoon black peppercorns
1 teaspoon saffron
1 teaspoon coarse salt
olive oil to taste
1 onion
3 garlic cloves
2 tablespoons white wine
5 fillets dogfish, or cape shark, or other lean, firm textured fish
1 can coconut milk
7/8 pound shrimp

Directions

1

Pour 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.
2

Once 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.
3

Boil the shrimp and strain them, setting aside the water to be used as a broth flavoring.
4

In a large pan, heat some olive oil and saute the onion and garlic.
5

Once the onion and garlic are browned, add the white wine. Heat the wine until simmering and then add the mix of seeds and spices.
6

Let 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.
7

Once the dogfish is almost cooked, add the coconut milk. Add enough to thicken the broth just a little.
8

Serve with basmati rice and coriander or parsley, to taste.