300g mussels and/or clams, cleaned and rinsed in a bowl of cold water, or under a running tap to remove any grit
For the spice paste
100g fresh coconut, grated, or 50g desiccated coconut
5 cloves
3cm cinnamon stick
3 garlic cloves, finely grated
2cm piece ginger, finely grated
2tbsp tomato purée
2 green finger chillies, finely chopped
1tbsp Kashmiri chilli powder
1tsp ground cumin
1tsp ground coriander
½tsp ground black pepper
1tsp ground turmeric
To serve
lemon wedges
small handful coriander, chopped
Method
For the spice paste, warm a dry frying pan over a medium heat, add the coconut and toast until lightly golden. Tip into a blender, add the remaining spice paste ingredients and 100ml water and blend to a smooth paste. Put a large, deep pan over a medium heat. When hot, add the oil or ghee. Add the onion and fry for 10-15 minutes until golden. Add the spice paste and cook for 5-6 minutes until almost dry. Add the fish stock to the pan along with the tamarind paste and coconut milk. Bring to a gentle simmer, add the rice and cook for 15 minutes, stirring from time to time.
Add the fish and seafood to the pot and simmer gently with the lid on for 10 minutes, making sure the clams and/or mussels have opened fully (discard any that don’t) before removing from the heat. The rice should be cooked and there should still be a good amount of unabsorbed broth. Serve from the pan, with the lemon wedges and coriander.
Recipes and photographs taken from Misarana by Eddie Scott, Photography by Jamie Orlando Smith (Carnival £26)
