Spanish curry recipe
A rich Spanish curry blending chorizo, prawns and mussels with coconut milk, pimentón, saffron and Indian spices for a perfect fusion of Goa and Catalonia.
Ingredients
- 8 shell on tiger prawns
- 400 g of cooked mussels
- 75 g of cooking chorizo cubed
- ½ tablespoon of mild madras curry powder or a mix of cumin, coriander/cilantro, turmeric, fenugreek
- 1 teaspoon of pimenton / smoked paprika
- 12 strands of saffron
- 2 curry leaves
- 4 shallots diced
- 1 clove of grated garlic
- 1 tablespoon of tomato puree
- 400 ml chicken stock
- 400 ml of full-fat coconut milk
- 1 roasted red pepper from a jar sliced
- 1 tablespoon of crushed almonds or pistachios
Instructions
- Drizzle some olive oil into a hob-safe shallow casserole dish or large frying pan. Bring up to heat and add the cubed chorizo. Fry for 1 minute until browned having released a deep golden red oil. Remove the cubes from the pan and set aside.
- Remove the shells from the tiger prawns leaving their heads attached. Devein the prawns by running a sharp knife down the back and removing the insteninal tract. Fry the prawns for approximately 2 minutes until the flesh turns opaque and coloured in the oil. Remove the prawns and set aside.
- Add a knob of butter to the oil and add the onions and fry for 2 minutes.
- Add the garlic and fry for a further 2 minutes.
- Stir in the curry powder/ spices and tomato puree.
- Prepare 400ml of chicken stock and add the saffron to infuse. Pour this stock into the pan and simmer for 5 minutes.
- Add the coconut milk and curry leaves and stir to thoroughly mix. Simmer for 10-12 minutes.
- Add the cooked mussels and fried chorizo and arrange the prawns and sliced roasted red pepper over the top and place a lid on top. Cook for 2 minutes.
- Remove from the heat and sprinkle over crushed almonds or pistachio and serve.
Notes
Storage tips:
This Spanish curry is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 36 hours. If reheating, remove the mussels first and gently warm the sauce over low heat on the stovetop. Once heated through, add the mussels back just before serving to avoid overcooking. Avoid freezing, as seafood can become rubbery when defrosted.
This Spanish curry is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 36 hours. If reheating, remove the mussels first and gently warm the sauce over low heat on the stovetop. Once heated through, add the mussels back just before serving to avoid overcooking. Avoid freezing, as seafood can become rubbery when defrosted.