Seafood Curry

1. 1

   Pour the chili, coriander seeds, cumin seeds, cardamom seeds, and black peppercorns in a heavy saucepan and stir consistently over high heat for approximately 1 minute or until you smell the spices.

2. 2

   Once hot, place the seeds and spices in a food processor and grind them, then add the saffron, paprika, and salt and grind again until the mix becomes a thin powder. Set it aside.

3. 3

   Boil the shrimp and strain them, setting aside the water to be used as a broth flavoring.

4. 4

   In a large pan, heat some olive oil and saute the onion and garlic.

5. 5

   Once the onion and garlic are browned, add the white wine. Heat the wine until simmering and then add the mix of seeds and spices.

6. 6

   Let cook to mix the flavors, adjusting the salt to taste, and then add the fish and some of the shrimp broth, just enough to cover the fillets.

7. 7

   Once the dogfish is almost cooked, add the coconut milk. Add enough to thicken the broth just a little.

8. 8

   Serve with basmati rice and coriander or parsley, to taste.

No additional tips available.