The name of the dish itself will tell you that this dish is completely different from all other seafood dishes I have prepared, because I have induced both fish and prawns to this curry. Usually I never prepare by combining the seafood, this is my first try and the curry was too good. This would be a kids friendly curry, because of less spiciness in it and also they love it a lot. Let us move on to the recipe…
- Fish – 200 gm
- Prawns – 200 gm
- Onions – 2 nos (medium sized)
- Curry leaves – a string
- Coconut oil – 2 tbsp
- Star anise – 1 no
- Cinnamon – 1 “inch stick
- Cloves – 3 nos
- Green chilies – 2 nos
- Ginger-garlic paste – 1 tbsp
- Coconut milk – 200 ml
- Turmeric powder – ½ tsp
- Cumin seeds – 2 tsp
- Pepper powder – ½ tsp
- Salt to taste
- Clean the fish and prawns, keep it aside.
- Finely chop the onions and slit the green chilies into two equal halves.
- Heat oil in a kadai, add in all the spices and curry leaves, wait till they crackle.
- Add in the onions, ginger-garlic paste and green chilies. Cook till the onion turns golden brown and the raw smell goes off.
- Add in the turmeric powder , cumin powder and salt. Cook till the raw smell goes off.
- Pour in the coconut milk along with one cup of water, let it boil.
- Sprinkle the pepper powder, cover and cook till it thickens lightly.
- Add in the fish pieces one by one, cover and cook till the fish pieces are 75% done.
- Add in the prawns, cover and cook till the prawns are done.
- Open the lid and keep in low flame, till the curry thickens and the oil floats on the top of the curry.
- Garnish with coriander leaves.
Serve hot with steamed rice for lunch. Also it goes out well with toasted bread for dinner.