Sevai Tomato Kurma (Mussels, scallops, rock shrimp, fish and crab claws tossed in garlic tomato sauce over Indian style rice noodles)
Benares: Catch of the Day
Sevai Tomato Kurma
Courtesy of Chef Peter Beck, Benares
Serves 4-6 people
Ingredients
½ lb rice noodles (iddi appam), available at Indian markets
10 curry leaves
2 scallions, julienned or minced
2-3 oz vegetable oil
5 cloves garlic, coarsely chopped
1 oz fresh ginger, thinly sliced
1 small red onion, chopped
1 large tomato, chopped
2 whole red chilies
¼ tsp ground turmeric
½ tsp Madras curry powder
¼ tsp garam masala
4 oz coconut milk
¼ lb each, calamari, scallops, mussels, rock shrimp
2 branzini filets
2 crab claws or ¼ lb jumbo lump crab meat
Salt to taste
Method
Noodles:
Cook noodles according to package. Heat 1 tbsp oil in large skillet over high heat. Add 5-6 curry leaves, scallions, madras curry powder and noodles. Toss to thoroughly coat noodles. Take off heat and keep warm in serving bowl
Curry:
Heat 2 tbsp oil in skillet and add mustard seeds, red chilies and remaining curry leaves. Add onion and sauté till translucent. Add garlic and ginger and cook for approximately 1 minute. Add turmeric and garam masala and cook for 30 seconds. Add chopped tomato and cook down until thickened, approximately 5 minutes. Add coconut milk and reduce for 2 minutes till semi-liquid and not overly watery. Add calamari, mussels, scallops and fish and cook for approximately 3-4 minutes followed by crab and rock shrimp. Cook for additional 2 minutes until seafood is heated through. Season to taste.
Pour curry over noodles and serve
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