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.
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- Prep time
- 5 min
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- Cook time
- 25 min
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- Servings
- 8 Servings
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- Serving size
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3 oz
Ingredients
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tamarind paste
- 1 tbsp
- 1 tbsp
-
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water (hot)
- 2 tbsp
- 2 tbsp
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mussels (with shells) (cleaned and scrubbed)
- 2 lbs
- 907 g
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sunflower oil
- 2 tbsp
- 2 tbsp
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black mustard seeds
- 1/2 tsp
- 1/2 tsp
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curry leaves
- 1 tsp
- 1 tsp
-
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onion(s) (chopped)
- 1
- 1
-
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fresh ginger (grated)
- 1 tsp
- 1 tsp
-
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garlic (finely chopped)
- 1 tsp
- 1 tsp
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canned green chiles (slit open and seeds removed)
- 1
- 1
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crushed red pepper flakes
- 1/2 tsp
- 1/2 tsp
-
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paprika (smoked)
- 1/2 tsp
- 1/2 tsp
-
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turmeric (ground)
- 1/2 tsp
- 1/2 tsp
-
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coriander (ground)
- 1 tsp
- 1 tsp
-
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cumin (ground)
- 1/2 tsp
- 1/2 tsp
-
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ground cinnamon (ground)
- 1/4 tsp
- 1/4 tsp
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water (divided)
- 1/2 cup
- 1/2 cup
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ripe Roma tomatoes (chopped)
- 2
- 2
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sea salt
- 3/4 tsp
- 3/4 tsp
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lite coconut milk
- 1 cup
- 1 cup
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large prawns (cleaned, shelled, and deveined)
- 12
- 12
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whole squid (cleaned and cut into rings)
- 2
- 2
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cilantro (finely chopped )
- 1/4 cup
- 1/4 cup
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Directions
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In a small bowl, dissolve tamarind paste in 2 Tbsp / 30 mL hot water and set aside.
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Place mussels in a large bowl of water to remove any remaining sand. Debeard mussels if necessary.
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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.
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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.
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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.
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Serve garnished with cilantro.