SEAFOOD COMBO CURRY (SOUTH INDIA)
6 lemon-size balls of tamarind pulp
3 cups warm water
12 cherrystone clams
5 lbs mussels
1 tsp fenugreek seeds
1 tsp peppercorns
1 tsp coriander seeds
1 tsp cumin seeds
4 large tomatoes, chopped
1/4 cup olive oil
1 tsp mustard seeds
1 tsp ghee (optional)
1/4 cup cilantro or mint leaves
1 large onion, chopped
6 cloves garlic, minced
2-in piece ginger, minced
2 cups water
1 tsp paprika
1 tsp cayenne
1/2 tsp ground turmeric
salt to taste
2 green chiles (serrano), minced
1/2 tsp ground cardamom
2 lbs large uncooked shrimp, shelled and deveined
5 cups coconut milk
1 lb roe (shad or other), chopped
Soak the tamarind pulp in the 3 cups warm water for 20 minutes,
then squeeze the pulp, discard, and reserve liquid (or use 1/4 cup
Soak the clams in 5 cups cold water for 15 minutes. Rinse well
and set aside.
Scrape the mussels, cover them with cold water, soak for 10 minutes,
and rinse well. Bring 10 cups of hot water to a boil and add the
mussels. After a few minutes, the good mussels will open up.
Remove the opened ones from the pot, let cool, and remove the flesh
from the shells. Set aside.
Heat a small frying pan and roast the fenugreek seeds, peppercorns,
coriander, and cumin for 1 minute. Remove from heat and grind in
a food processor or blender with the tomatoes until a smooth paste
Heat the oil in a large skillet over medium heat for 2 minutes and
add the mustard seeds. As soon as the mustard seeds begin to pop,
stir in the Ghee (if using) and add the cilantro or mint leaves.
Stir a few times and add the onion, garlic, and ginger, and fry
until the mixture lightly browned.
Add the 2 cups water, paprika, cayenne, turmeric, salt, chiles,
fenugreek paste, cardamom, and tamarind liquid. Heat to a boil,
stirring constantly. Reduce the heat and simmer for 5 minutes.
Add the mussels and stir well. Two minutes later, add the shrimp
and cherrystone clams, mix well, and cook over low heat for 5
minutes. Throw away the clams that don't open.
Add the coconut milk and mix gently but thoroughly. Add the roe.
Cook, covered, over low heat for 10 minutes before serving.