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Malabar Mixed Seafood Curry

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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:

  1. In a small bowl, dissolve tamarind paste in 2 Tbsp / 30 mL hot water and set aside.
  2. Place mussels in a large bowl of water to remove any remaining sand. Debeard mussels if necessary.
  3. 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.
  4. 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.
  5. 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.
  6. Serve garnished with cilantro.
Indian
Seafood
Dinner
Foodie
Main Dish
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Nutrition facts

8 Servings



  • Serving Size

    3 oz


  • Amount per serving



    Calories





    240

  • % Daily value*

  • Total Fat
    8g

    10%

    • Saturated Fat
      2.5g

      13%
    • Trans Fats
      0g

  • Cholesterol
    300mg

    100%

  • Sodium
    420mg

    18%

  • Total Carbohydrate
    10g

    4%

    • Dietary Fiber
      1g

      4%
    • Total Sugars
      5g

  • Protein
    33g

  • Potassium
    540mg
    11%

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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