Goan Coconut-Curry Seafood Rice (Portuguese × Goan)

Method

1. Devein the prawns, pat them dry and toss them with half the turmeric and some of the Kashmiri chilli; leave for 10 min. Scrub and debeard the mussels. Rinse the rice 2 or 3 times until the water runs clear and drain. Finely chop the onion, mince the garlic and ginger and slice the green chilli.

   Add in this stepPrawns, peeled with tails left on 240 gGround turmeric ¼ tspKashmiri chilli powder (bright red, mild) ¼ tsp

2. Heat the oil in a 24 cm pot over medium heat and cook the onion for 7 min, until golden at the edges. Add the garlic, ginger and chilli and cook 1 minute more until fragrant.

   Add in this stepVegetable oil 1½ tbspOnion 1Garlic cloves 2Fresh ginger 10 gGreen chilli 1

   medium heat

3. Add the remaining turmeric, the remaining Kashmiri chilli and the cumin and stir for 30 seconds to wake up the spices (don't let them burn). Add the chopped tomato and cook on medium heat for 4 min, stirring, until soft and saucy.

   Add in this stepGround turmeric ¼ tspKashmiri chilli powder (bright red, mild) ¾ tspGround cumin ½ tspTomato 1

   medium heat

4. Add the rice and stir for 1 minute to coat it in the oil, then add the coconut milk, hot fish stock, tamarind and salt and bring to the boil on high heat. Lower to medium-low heat and simmer uncovered for 12 min, scraping the bottom now and then. It should stay moist and brothy.

   Add in this stepBasmati rice 150 gCoconut milk (tinned) 200 mlFish stock, kept hot 550 mlTamarind paste 1 tspSalt to taste

   high heat→medium-low heat

5. Lay the mussels on top, cover and cook on medium heat for 3 min until they open, then tuck the marinated prawns into the broth, cover again and cook for 3 min, until pink and curled. Pick out any mussels that stay shut.

   Add in this stepMussels (live) 250 g

   medium heat

6. Turn off the heat, sprinkle in the garam masala and stir, then top with chopped coriander. Serve with lime wedges to squeeze over. Basmati drinks up the broth quickly, so eat straight away.

   Add in this stepGaram masala ½ tspFresh coriander (cilantro) 10 gLime ½