Tuesday, October 22, 2013

Seafood Masala in no time

My food memories are filled with simple items being turned into something special. To date one of my favourite quick easy meals is a smoor, tomato based curry flavoured sauce. In collaboration with Lucky Star (visit their FB page here), I get to stretch my recipe chops and show you that there's more to a can of Lucky Star Pilchards than putting them on a piece of toast. 

Taking the Lucky Star Pilchards smoor up a notch and turning it into a wonderful seafood masala.

Now to get down to it!


1 Can Lucky Star Pilchards in tomato sauce
1/2 Can of Lucky Star mussels in oil (optional)
1/2 small onion finely chopped
1 tsp chopped garlic
1 tsp grated ginger
1 hot chili deseeded and sliced
1 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1/2 tin coconut milk
small handful of chopped fresh coriander leaves
1 tbsp olive oil
Salt and a squeeze of lemon for seasoning

Preparation time: 10 minutes (I chop slowly)
Cooking time: 23 minutes
Serves: 2 big portions and 4 small portions.

  • Heat a medium sized saucepan on medium heat, add the olive oil and saute the onions till translucent about 5 minutes. 
  • Then add the fragrants; garlic, ginger and chilli saute for a further 3 minutes until the onions start to colour. 
  • Add the dry spices; ground cumin, ground coriander and the garam masala mix thoroughly and allow the heat to build the flavour for a minute, add a little bit of water if the pan is too dry. 
  • Add the can of pilchards in tomato sauce and the coconut milk to the masala mix. Bring to a simmer for 5 minutes then reduce heat and slow simmer for another 5 minutes. 
  • Stir occasionally and lightly so as not to break up the pilcahards
  • Add the mussels, salt  & a squeeze of lemon to taste and chopped coriander leaves, turn down the heat and simmer for a final 3 minutes. 
Serve over basmati rice.

Tip 1: I usually add some sugar to all tomato base dishes to balance the acidity. In this case I don't because the tomato sauce is quite sweet so adding sugar is not necessary.
Tip 2: If you prefer more heat feel free to leave the seeds in the chilli

Happy Eating In!

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