This Keralan style seafood curry is one you’ve got to try!
Lately I have been revisiting old recipes on my blog and making them again. I’ve learned a lot over the years and this seafood curry definitely needed updating!
Here you are going to get what is pretty much the original seafood curry recipe but modified for improved flavour.
I can honestly say that I will be making this seafood curry much more often! It was a real hit.
How was this seafood curry improved?
Back when the recipe was originally published, I didn’t understand the importance of when different ingredients should be added.
That’s just something I picked up through experimentation and of course my travels to India.
I have learned so much from amazing chefs there and here in the UK.
Go ahead and prepare your chopped vegetables a few hours before cooking.
You can even make the sauce up to the stage when the clams are added. I prefer to add them to cook just before serving but the base masala can be cooked ahead of time.
You can also flash fry the prawns and scallops. Store the par-cooked prawns and scallops in the fridge and then just add them to heat through at the end of cooking.
I love this seafood curry just as it is. That said, you could use whatever seafood you prefer.
You could substitute mussels for the clams for example. Try adding chunks of halibut… If it sounds good it probably will be.
Just be careful when cooking fish. If you cook it too long, it has a tendency to fall apart. I add it at the end and serve immediately when cooked through.
Kokum is a popular souring agent used a lot in south Indian seafood curries. You can find it at Asian shops and also online. If you are unable to get kokum, you could add tamarind concentrate to taste or even some lemon juice.
Do try to get the kokum though. I think it really makes this dish!
A few words about spice…
I love a good spicy curry! That said, I know spicy curries aren’t to everyone’s liking.
In this seafood curry I used both fresh green chillies and chilli powder.
Feel free to reduce the amount called for or even omit them completely.
If you like cooking with step by step photos, no worries! I have you covered.
Here I would like to mention that I prefer to cook the prawns and scallops separately.
Many chefs just throw them into the bubbling stock which works. Prawns and scallops can get a bit tough if overcooked though so cooking the separately ensures that doesn’t happen.
You do want your seafood curry to be the best it can be after all.
This seafood curry is perfect paired with an India Pale Ale by The Fourpure Brewing Company!
If you would like to try some, you can order here. Use the discount code thecurryguy20 to receive a 20% discount through the end of March 2021.
If you like this seafood curry recipe, you might like to try some of these recipes too…
Disclaimer: Fourpure Brewing Company is a sponsor of my blog. I love their real beer!!