'Samundari Khazana' – Benares mixed seafood with masala spring onions
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
This stunning mixed seafood recipe from Atul Kochhar is bursting with beautiful specimens, including gigantic prawns, razor clams, scallops, mussels and squid. The seafood is pan-fried in a beautiful kadhai gravy, first used to gently cook some fresh spring onions.
First published in 2017
Ingredients
Metric
Imperial
Mixed seafood
- 4 razor clams, scrubbed and rinsed
- 4 large mussels, scrubbed, debearded and rinsed
- 4 large scallops, hand-dived, corals removed and patted dry
- 4 large king prawns, heads removed, peeled and de-veined
- 4 baby squid, tentacles, heads and internal quill removed and the bodies scored
- 50g of ginger, finely chopped with 2 green chillies to make a paste
- 30g of butter
- 2 garlic cloves, finely chopped
- 1/2 tsp chilli flakes
- 1/2 tsp coriander seeds
- 1/2 tsp fenugreek leaves, dried and crumbled
- 1 tbsp of coriander leaves, finely chopped
- 1 lemon
- sunflower oil
- salt
Kadhai gravy
- 3 dried red chillies
- 2 tsp coriander seeds
- 2 garlic cloves, chopped
- 2 green chillies
- 1 knob of ginger, finely chopped
- 400g of tomatoes, chopped
- 1 tbsp of fenugreek leaves, crumbled
- 1/2 tsp garam masala
- 3 tbsp of sunflower oil
- sea salt
Masala spring onions
- 5 spring onions, finely chopped
- 1 small green chilli, chopped
- 1 tbsp of ginger, finely chopped
- 1 tbsp of coriander leaves, finely chopped
- 1 tbsp of sunflower oil
To garnish
- 1 handful of samphire
- 4 oyster leaves
- coriander cress
SAVE RECIPE
Equipment
- Pestle and mortar
Method
1
To begin, make the kadhai gravy. Pound the dried red chillies and coriander seeds together in a pestle and mortar (or spice grinder) until finely ground, then set aside
2
Heat the oil in a wok or frying pan, add the garlic and sauté over a low heat until it turns a light brown colour. Add the ground spices, ginger and green chillies and sauté until the mixture starts sticking to the bottom of the pan
- 2 garlic cloves, chopped
- 2 green chillies
- 1 knob of ginger, finely chopped
- 3 tbsp of sunflower oil
3
Add the tomatoes and continue sautéing for about 20 minutes until the oil in the sauce rises to the surface and separates. Add the fenugreek and salt to taste, remove from the heat and sprinkle with the garam masala. The gravy you don't use will keep for up to 3 days in a covered container in the fridge
- 400g of tomatoes, chopped
- 1 tbsp of fenugreek leaves, crumbled
- 1/2 tsp garam masala
- sea salt
4
To make the masala spring onions, heat the oil in a saucepan, add the green chilli and ginger and sauté over a medium heat for 1 minute. Add the spring onions and sauté for 2–3 minutes until they have softened. Stir in 125ml of the kadhai gravy and simmer for 3–4 minutes until hot and combined. Adjust the seasoning if necessary
- 5 spring onions, finely chopped
- 1 tbsp of coriander leaves, finely chopped
- 1 small green chilli, chopped
- 1 tbsp of ginger, finely chopped
5
Place the razor clams in a steamer and steam for 30–60 seconds or until the shells have opened. Blast chill the clams and once cool, remove the meat from the shells, pulling away and discarding the darker 'foot' from the body (you should be left with a smooth, white cylinder). Set aside
- 4 razor clams, rinsed
6
When you're ready to cook the seafood, heat the oil in a large frying pan over a high heat and add the mussels, prawns and scallops. Fry for 1 minute, stirring the seafood around gently
- 4 large king prawns, heads removed, peeled and de-veined
- sunflower oil
- 4 large mussels, scrubbed, debearded and rinsed
- 4 large scallops, hand-dived, corals removed and patted dry
7
Add the squid and chopped ginger and chilli mixture. Sauté for 3 minutes, turning the seafood over regularly or until the prawns are pink and curled and the squid is opaque (remember, if any mussels don't open they must be discarded)
- 4 baby squid, tentacles, heads and internal quill removed and the bodies scored
- 50g of ginger, finely chopped with 2 green chillies to make a paste
8
Add the razor clams for the final 30 seconds to reheat. Add the butter, garlic, chilli flakes, coriander seeds, fenugreek leaves, masala spring onions and the samphire and baste the seafood with the juices. Squeeze in the lemon juice and add salt to taste. Stir in the chopped coriander
- 30g of butter
- 2 garlic cloves, finely chopped
- 1/2 tsp chilli flakes
- 1/2 tsp coriander seeds
- 1/2 tsp fenugreek leaves, dried and crumbled
- 1 tbsp of coriander leaves, finely chopped
- 1 lemon
- salt
- 1 handful of samphire
9
Distribute the seafood and spring onions between plates and garnish with oyster leaves and coriander cress
- 4 oyster leaves
- coriander cress
First published in 2017
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025