75 ml (5 tbsp) oil
7.5 ml (1 ½ tsp) black mustard seeds
7.5 ml (1 ½ tsp) cumin seeds
1 large onion, finely chopped
15 ml (1 tbsp) crushed garlic
15 ml (1 tbsp) red chilli powder
10 ml (2 tsp) ground cumin
10 ml (2 tsp) ground coriander
2.5 ml turmeric
3 tomatoes, blanched, skinned and chopped
125 ml (1/2 cup) cream, optional
500 g line fish fillets
1 kg large prawns
500 g calamari tentacles
salt to taste
4 cups cooked Spekko India Gate Basmati Rice
125 ml (1/2 cup) boiling water
fresh coriander to garnish
1.Heat oil in a pot on medium heat. Fry mustard seeds until they begin to splutter. Add cumin seeds and fry until the seeds begin to sizzle.
2.Sauté onion until light golden brown. Add crushed garlic and stir for a second or two.
3.Add red chilli, turmeric, ground cumin and ground coriander. Heat the spices through for a few seconds, taking care not to burn the spices.
4.Stir in the chopped tomatoes and reduce the heat. Stir until a thick paste forms. Add salt. The tomatoes should break down completely. Add cream if using.
5.Gently place the line fish into the tomato paste. Spoon sauce over and simmer until the fish is almost cooked.
6.Add the prawns and calamari and stir gently making sure that the spicy paste covers the seafood. Place cooked rice over the cooked seafood.
7.Pour 125 ml boiling water over the rice. Reduce the heat to the lowest setting and steam the rice for 5 minutes.
8.Remove from heat and toss the cooked seafood and rice together. Garnish with fresh coriander.