Matt Tebbutt Goan seafood curry with green beans and aubergine on Saturday Kitchen.
The ingredients are: 2 tbsp vegetable oil, 1 onion, thinly sliced, 3 garlic cloves, thinly sliced, 1 tbsp ground turmeric , 100g green beans, roughly chopped , 1 aubergine, diced , 4 fresh tomatoes, roughly chopped , 1 tbsp chopped fresh coriander stalks, 2 green chillies, halved, 400g tin coconut milk , 4 king scallops, washed and dried, 6 large raw prawns and 500g thick cod loin, cut into chunks.
For the paste: 4 dried Kashmiri chillies , ½ tsp cloves , 1 tsp fennel seeds, 2 tbsp coriander seeds, 1 tsp cumin seeds , 6 garlic cloves , 1 knob ginger, grated, 1 tbsp palm sugar and 1 tbsp white wine vinegar.
To serve: 1 tsp vegetable oil, 25 fresh curry leaves and 2 tbsp chopped fresh coriander.
See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.