Sea bass, or other firm white fish, cut into inch-long cube.
Tiger prawns cleaned and peeled.
Clams, mussels, or oysters or all three
For Gravy coconut oil
For Gravy curry leaves
For Gravy onion chopped
For Gravy tomato, chopped
For Gravy garlic, chopped
For Gravy ginger chopped
For Gravy slit green chilly
For Gravy coconut milk
For Gravy peppercorn
For Gravy turmeric powder
For Gravy red chili powder
For Gravy coriander powder
For Gravy salt
For Gravy salt and pepper to taste
Steam clams, mussels, oysters in a small amount of water until they just open. Strain and Set aside.
If using lobster, cut the tail in pieces and reserve the body and legs for making stock.
In a deep pan add coconut oil. Put chop ginger, garlic and onion and sauté it well. Till onions lose their rawness. Once this is done add turmeric, red chilli, and coriander powder and sauté till your masala is cooked. Add tomatoes and cook it for another 10minutes.check for seasoning
Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed crab, clams and shrimp. Heat just until shrimp is cooked (just 2-3 minutes, until they are bright pink). Add coconut milk and cook for another 5 minutes on slow flame. Do not overcook.
Serve in large bowls, shells included along with crispy garlic and fresh coriander naan.