Vietnamese Seafood Curry Recipes

Steps:

• Heat oil in a heavy-based saucepan over medium heat.
• Add garlic, shallots and carrot and cook, stirring, for 1-2 minutes or until soft.
• Add lemongrass, chillies and curry powder and cook for 3 minutes or until fragrant.
• Add coconut milk, 1 cup water and fish sauce to the pan and bring to a simmer.
• Add fish and simmer gently, partially covered, for 3 minutes.
• Stir in prawns and peas and simmer gently, partially covered, for 2 minutes or until seafood is tender.
• Serve scattered with basil leaves, with steamed rice and lime wedges.

Steps:

• For the curry sauce, whizz the onion and ginger together to a purée. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger purée, reduce the heat and slowly cook for 5 mins. Add the remaining spices, fry for 1 min, stir in the chilli and fry for another min, then add the tomatoes and a good pinch of salt and grind of pepper, and stir well. You can do this way in advance, then just throw the curry together on the night - the sauce will freeze or keep in the fridge for up to 3 days.
• To make the curry, melt a third of the ghee in a large pan. Cook the white fish for 2-3 mins until lightly browned, then set aside on a plate. Repeat this process with the salmon and prawns, adding another third of ghee each time. For the mussels, heat a medium-sized saucepan on a high heat. Add the mussels with 2 tbsp of water, cover tightly with a lid, and steam for 3-4 mins, shaking the pan every so often. Drain and set aside with the other seafood.
• Bring the sauce to the boil, stir the fish and mussels in gently, bring to the boil again, then remove from the heat and leave for 3-4 mins - the fish will finish cooking in the heat from the sauce. Add the coriander leaves and serve with Spiced rice and Carrot & cumin salad (see 'Goes well with' on the right of this page).