Goan seafood curry recipe
 A delicious South Indian curry made with prawns, scallops, coconut milk and a rich and flavoursome homemade curry paste. Serve with some fluffy basmati rice. 4 dried Kashmiri chillies ½ tsp cloves 1 tsp fennel seeds 2 tbsp coriander seeds1 tsp cumin seeds 6 garlic cloves 1 knob ginger, grated1 tbsp palm sugar 1 tbsp white wine vinegar 4 dried Kashmiri chillies ½ tsp cloves 1 tsp fennel seeds 2 tbsp coriander seeds 1 tsp cumin seeds 6 garlic cloves 1 knob ginger, grated 1 tbsp palm sugar 1 tbsp white wine vinegar 2 tbsp vegetable oil1 onion, thinly sliced3 garlic cloves, thinly sliced 1 tbsp ground turmeric 100g/3½oz green beans, roughly chopped 1 aubergine, diced 4 fresh tomatoes, roughly chopped 1 tbsp chopped fresh coriander stalks2 green chillies, halved 400g tin coconut milk 4 king scallops, washed and dried6 large raw prawns 500g/1lb 2oz thick cod loin, cut into chunks 2 tbsp vegetable oil 1 onion, thinly sliced 3 garlic cloves, thinly sliced 1 tbsp ground turmeric 100g/3½oz green beans, roughly chopped 1 aubergine, diced 4 fresh tomatoes, roughly chopped 1 tbsp chopped fresh coriander stalks 2 green chillies, halved 400g tin coconut milk 4 king scallops, washed and dried 6 large raw prawns 500g/1lb 2oz thick cod loin, cut into chunks 1 tsp vegetable oil 25 fresh curry leaves 2 tbsp chopped fresh coriander 1 tsp vegetable oil 25 fresh curry leaves 2 tbsp chopped fresh coriander Method To make the paste, rehydrate the chillies in a bowl of hot water according to the packet instructions. Toast the cloves, fennel seeds, coriander seeds and cumin seeds in a dry pan for a minute or 2 until fragrant, then remove from the heat. Put the spices, including the drained, rehydrated chillies into a mini food processor along with the garlic, ginger, sugar and vinegar and blend until smooth.To make the curry, heat the vegetable oil in a large heavy-bottomed pan and fry the onion and garlic until soft. Add the turmeric, green beans, aubergine, tomatoes, coriander stalks, and chilli halves. Add the paste and cook for a few minutes, then stir in the coconut milk. Bring to a simmer, adding a little water if necessary, then stir in the scallops, prawns and cod. Simmer gently for 10 minutes. To serve, heat the vegetable oil in a pan and fry the curry leaves until crisp. Remove and drain on a plate lined with kitchen paper. Taste the curry, season, and garnish with the chopped coriander and crisp curry leaves. To make the paste, rehydrate the chillies in a bowl of hot water according to the packet instructions. Toast the cloves, fennel seeds, coriander seeds and cumin seeds in a dry pan for a minute or 2 until fragrant, then remove from the heat. Put the spices, including the drained, rehydrated chillies into a mini food processor along with the garlic, ginger, sugar and vinegar and blend until smooth. To make the paste, rehydrate the chillies in a bowl of hot water according to the packet instructions. Toast the cloves, fennel seeds, coriander seeds and cumin seeds in a dry pan for a minute or 2 until fragrant, then remove from the heat. Put the spices, including the drained, rehydrated chillies into a mini food processor along with the garlic, ginger, sugar and vinegar and blend until smooth. To make the curry, heat the vegetable oil in a large heavy-bottomed pan and fry the onion and garlic until soft. Add the turmeric, green beans, aubergine, tomatoes, coriander stalks, and chilli halves. Add the paste and cook for a few minutes, then stir in the coconut milk. Bring to a simmer, adding a little water if necessary, then stir in the scallops, prawns and cod. Simmer gently for 10 minutes. To make the curry, heat the vegetable oil in a large heavy-bottomed pan and fry the onion and garlic until soft. Add the turmeric, green beans, aubergine, tomatoes, coriander stalks, and chilli halves. Add the paste and cook for a few minutes, then stir in the coconut milk. Bring to a simmer, adding a little water if necessary, then stir in the scallops, prawns and cod. Simmer gently for 10 minutes. To serve, heat the vegetable oil in a pan and fry the curry leaves until crisp. Remove and drain on a plate lined with kitchen paper. Taste the curry, season, and garnish with the chopped coriander and crisp curry leaves. To serve, heat the vegetable oil in a pan and fry the curry leaves until crisp. Remove and drain on a plate lined with kitchen paper. Taste the curry, season, and garnish with the chopped coriander and crisp curry leaves.