Mistress of Spices

Anisha Mistry shares her favourite seasonal seafood supper

Posted: 02.12.13

Foodie, recipe developer and general flavour enthusiast Anisha Mistry was taught the art of blending spices by her Gujarati grandmother. Since then she’s been on a mission to teach the world about the principles of Surti Gujarati cooking. She explains: ‘Surti Gujarati cooking is so simple yet classic with a long, rich heritage. Astonishingly, no matter which part of Gujarat you encounter – from food carts, to sweet and savoury delis – all these different eating establishments use the same key ingredients. It is the delicate balance of these simple ingredients that creates unique flavours when mixed with different vegetables, seafood or meats.’ Alongside creating her own delicious recipes she also sells her own brand of spices to allow you to have a go at cooking authentic dishes yourself. Try out this wonderful, winter warming dish, developed especially for Asiana.

Steamed Indian Prawns with Succulent Clams (serves 2-4) 



Shopping List:


Anisha Mistry Fish & Seafood Spice Mix

½ kilo/ 500g fresh or frozen prawns, shelled and de-veined

½ kilo/ 500g fresh clams, scrubbed and rinsed clean

1 cup canned or fresh tomatoes, peeled and minced

½ cup of shredded coconut

1 lime zest, grated
½ cup water

1tablespoon of single cream

2 tablespoons olive oil

Fresh coriander to garnish, coarsely chopped

Method:

Note: How to clean the clams.
1. Scrub clams with stiff brush under cold running water. 
2. Soak clams in a mixture of 2 tablespoons salt to 1 litre of water for 20 minutes. Drain water; repeat 2 more times.

Preheat the oven to 180°C/ Gas Mark 4/ 350°F.



Heat olive oil in a large saucepan over a medium heat. Once the oil is hot, add in half the “seed mix” from Anisha Mistry Fish & Seafood Spice Mix.
Cook, stirring constantly, until spices are fragrant and begin to darken, for about 1 minute. Slightly reduce heat, add the tomatoes, stir and simmer for approximately 2 minutes until the oil comes to the surface. 


Add half the “spice mix” from Anisha Mistry Fish & Seafood Spice Mix, stir, and simmer for 2 more minutes. Add the shredded coconut, lime zest and the cream. Stir well, cover and cook the sauce for 15-20 minutes, until the sauce is infused. If the sauce looks a little dry, add a shot of water. Turn off the heat and add in the prawns.
Next, cut out a large foil square and place the prawn mixture in the centre of the foil square. Gather up the foil around the prawn mixture to form a sealed parcel. Place the parcel onto a large baking tray and bake in the oven for 10-15 minutes, until the prawns are tender and dripping in juice.
Meanwhile, place a large saucepan onto a high heat, once hot add a shot of water and the clams. Cover the saucepan and slightly reduce the heat.
Steam for 5 to 7 minutes or until the clams open. Discard any clams that remain unopened.
Once the prawns are cooked, place the prawns back into the saucepan and add the clams and any remaining juice.
Let it rest for one minute and garnish with chopped coriander, and serve with white fluffy basmati rice with a squeeze of lime!

Find out more about Anita and her spices at www.anishamistry.co.uk
 

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