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Malabar Mixed Seafood Curry
5 min prep time
25 min cook time
8servings
Recipe by
May Abraham Fridel
Source
Indian Cuisine Diabetes Cookbook
Photo by
Renee Comet
How to Make Malabar Mixed Seafood Curry
The Malabar coast in the southern state of Kerala served as a large trade post for the spice trade. The coast has its own cooking styles and flavors as well as an abundance of fresh seafood. A variety of spices are blended with coconut to form the base of traditional Malabar curries.
This recipe from Indian Cuisine Diabetes Cookbook, by May Abraham Fridel. To order directly from the American Diabetes Association, click here.
5 min prep time
25 min cook time
8servings
3 oz
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Step-By-Step Instructions:
- In a small bowl, dissolve tamarind paste in 2 Tbsp / 30 mL hot water and set aside.
- Place mussels in a large bowl of water to remove any remaining sand. Debeard mussels if necessary.
- Heat oil in a large, heavy-bottomed saucepan over medium heat. Add mustard seeds and curry leaves and sauté until fragrant. When seeds begin to splutter, add chopped onions and cook for about 5 minutes, or until lightly browned.
- Add ginger, garlic, green chili, and red chili flakes and sauté for 1 minute. Add the paprika, turmeric, coriander, cumin, cinnamon, and 2 Tbsp / 30 mL water and cook over medium heat for about 1 minute, or until spices are cooked. Add a little more water if the spices start to brown. Add chopped tomatoes, tamarind paste mixture, remaining ½ cup / 120 mL water, and salt. Simmer until tomatoes soften, about 5 minutes.
- Add coconut milk and mussels. Cover and cook for about 8 minutes, or until shells start to open. Then add prawns and squid rings and cook until prawns are opaque and mussels have all opened, about 5 minutes. Remove green chili.
- Serve garnished with cilantro.
Nutrition facts
8 Servings
-
Serving Size
3 oz
- Amount per serving Calories 240
-
Total Fat
8g
- Saturated Fat 2.5g
- Cholesterol 300mg
- Sodium 420mg
-
Total Carbohydrate
10g
- Dietary Fiber 1g
- Total Sugars 5g
- Protein 33g
- Potassium 540mg
- Phosphorous 390mg
Ingredients
tamarind paste
1 tbsp
water (hot)
2 tbsp
mussels (with shells) (cleaned and scrubbed)
2 lbs
sunflower oil
2 tbsp
black mustard seeds
1/2 tsp
curry leaves
1 tsp
onion(s) (chopped)
1
fresh ginger (grated)
1 tsp
garlic (finely chopped)
1 tsp
canned green chiles (slit open and seeds removed)
1
crushed red pepper flakes
1/2 tsp
paprika (smoked)
1/2 tsp
turmeric (ground)
1/2 tsp
coriander (ground)
1 tsp
cumin (ground)
1/2 tsp
ground cinnamon (ground)
1/4 tsp
water (divided)
1/2 cup
ripe Roma tomatoes (chopped)
2
sea salt
3/4 tsp
lite coconut milk
1 cup
large prawns (cleaned, shelled, and deveined)
12
whole squid (cleaned and cut into rings)
2
cilantro (finely chopped )
1/4 cup
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