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Restaurants›Koinonia South Indian Restaurant›Kovalam Seafood Curry Recipe

Kovalam Seafood Curry Recipe

Name: Koinonia South Indian Restaurants Kovalam Seafood Curry Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg mixed seafood (cleaned shrimp, firm white fish like cod or kingfish, mussels or clams); 1 tsp turmeric powder; 1 tsp salt (for marinating); 1 tbsp fresh lime or lemon juice; 1.5 cups fresh coconut, grated; 2 pcs green chilies (adjust to heat); 1 inch fresh ginger, roughly chopped; 6 pcs fresh garlic cloves; 1 tsp fennel seeds (saunf); 1 tsp coriander seeds; 1 tsp black peppercorns; 10 pcs curry leaves, packed; 1 tsp tamarind paste (or kokum concentrate); 0.5 cups water (for grinding); 3 tbsp coconut oil or neutral oil; 1 tsp mustard seeds; 0.25 tsp fenugreek seeds (optional, for slightly bitter backbone); 6 pcs shallots or small red onions, thinly sliced; 0.5 tsp turmeric powder (for base); 1 tsp hot red chili powder (or Kashmiri chili for color); 1 cup tomato, finely chopped; 2 cups water (or fish stock); 1 cups coconut milk (full-fat); 1.5 tsp salt (to taste); 0.5 tsp freshly ground black pepper; 0.25 cups fresh cilantro (coriander) leaves, chopped; 6 pcs extra curry leaves for garnish

Inspired by Koinonia South Indian Restaurant

Time50m

Serves4

Make Kovalam Seafood Curry Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood

2.2 lb (1 kg) mixed seafood (cleaned shrimp, firm white fish like cod or kingfish, mussels or clams)

1 tsp turmeric powder

1 tsp salt (for marinating)

1 tbsp fresh lime or lemon juice

Spice paste (wet masala)

1 1/2 cups fresh coconut, grated

2 pcs green chilies (adjust to heat)

1 inch fresh ginger, roughly chopped

6 pcs fresh garlic cloves

1 tsp fennel seeds (saunf)

1 tsp coriander seeds

1 tsp black peppercorns

10 pcs curry leaves, packed

1 tsp tamarind paste (or kokum concentrate)

1/2 cups water (for grinding)

Curry base & seasoning

3 tbsp coconut oil or neutral oil

1 tsp mustard seeds

1/4 tsp fenugreek seeds (optional, for slightly bitter backbone)

6 pcs shallots or small red onions, thinly sliced

1/2 tsp turmeric powder (for base)

1 tsp hot red chili powder (or Kashmiri chili for color)

1 cup tomato, finely chopped

2 cups water (or fish stock)

1 cups coconut milk (full-fat)

1 1/2 tsp salt (to taste)

1/2 tsp freshly ground black pepper

1/4 cups fresh cilantro (coriander) leaves, chopped

6 pcs extra curry leaves for garnish

Method

Seafood

Clean and marinate seafood

Rinse the mixed seafood under cold water. Pat dry with paper towels. Cut firm fish into 2-inch pieces; devein shrimp while leaving tails on if desired. Toss seafood with 1 tsp turmeric, 1 tsp salt and 1 tbsp lime juice. Set aside to marinate for 15–20 minutes while you prepare the masala and base.

Spice paste (wet masala)

Toast spices

In a small dry skillet over medium heat, toast the fennel seeds, coriander seeds and peppercorns for 1–2 minutes until aromatic. Remove and let cool slightly.

Grind the masala

In a blender or wet grinder, combine the grated coconut, toasted spices, green chilies, ginger, garlic, curry leaves, tamarind paste and 1/2 cup water. Grind to a smooth, slightly coarse paste (you want some texture). If too thick, add up to 2–3 tbsp more water. Transfer the masala to a bowl and set aside.

Curry base & cooking

Temper and sauté aromatics

Heat 3 tbsp coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. When hot, add 1 tsp mustard seeds. When they begin to pop, add 1/4 tsp fenugreek seeds (if using) and the sliced shallots. Sauté, stirring frequently, until shallots are soft and beginning to brown at the edges (6–8 minutes).

Build the base

Stir in 1/2 tsp turmeric powder and 1 tsp hot red chili powder; cook 20–30 seconds to bloom the spices. Add the finely chopped tomato and cook until it breaks down and the oil starts to separate from the mixture, about 4–5 minutes.

Add ground masala

Add the prepared coconut-spice paste to the pan. Stir well and cook over medium-low heat for 4–5 minutes, stirring often, to remove the raw coconut smell and to deepen flavors.

Add liquid and simmer

Pour in 2 cups water (or fish stock) and bring the curry to a gentle simmer. Adjust salt to taste (start with 1 tsp). Let the curry simmer for 6–8 minutes so flavors meld and the liquid reduces slightly.

Cook the seafood

Increase heat to medium. Add the marinated seafood pieces and gently stir to immerse them in the sauce. Cover and simmer for 6–8 minutes, checking after 5 minutes: shrimp should turn pink and curl, fish should flake easily, and mussels/clams should open (discard any unopened shells). Avoid overcooking—the seafood should be just cooked through.

Finish with coconut milk and season

Lower heat to low and stir in 1 cup full-fat coconut milk. Warm through gently for 2–3 minutes; do not boil vigorously after adding coconut milk to prevent splitting. Taste and adjust salt (total approx 1.5 tsp) and pepper (about 1/2 tsp).

Garnish and rest

Turn off the heat, stir in chopped cilantro and extra curry leaves. Let the curry rest covered for 5 minutes to deepen flavors before serving.

To serve

Serve Kovalam Seafood Curry hot with steamed rice, appam, or parotta. Offer lime wedges on the side and extra chopped cilantro if desired.