Goan Seafood Curry from India

I spent a Christmas holiday one year in Goa with my children.  The food, especially the seafood, was incredible and I still have many fond memories of the holiday we spent there.  This seafood curry brought back a rush of memories.  In this recipe I used a packet of seafood mix, but you can add in fish pieces and prawns as well.  Whatever you fancy.  If you want it less spicy then only use 1 chili.

2 tablespoons oil
1 onion finely sliced
3 garlic cloves finely chopped
1 thumb-sized piece ginger finely chopped
2 chilies deseeded and finely chopped
1 teaspoon turmeric
2 tablespoons curry powder
1 teaspoon cumin
1 tablespoon ground coriander
1 teaspoon salt
1 can chopped tomatoes
2 tablespoons vinegar
1 tablespoon sugar
1 cup water
1 chicken stock cube
1 can coconut milk
1kg packet seafood mix
2 teaspoons finely chopped fresh coriander
Put the oil in a pot and saute the onion, garlic, ginger and chilies until soft.  Add the turmeric, curry powder, cumin and ground coriander and mix it in well.  Add in the salt, tomatoes, vinegar, sugar, water and stock cube and bring to the boil.  Turn down the heat and add in the coconut milk.  Let it simmer for about 5 minutes until the sauce thickens slightly.  Taste the sauce for seasoning and add more if the balance isn't too your liking.  Add in the seafood and simmer gently for about 4-5 minutes until it is cooked through.  Sprinkle in the fresh coriander and serve with steamed rice.
If you wish a thicker sauce mix 3 teaspoons cornflour with a little water and add.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U@ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com