Sevai Tomato Kurma
The finished dish in all its glory. In my humble opinion, the crab claws really are the best part.
The dish starts with an unsuspecting bundle of thin rice noodles.
The noodles are cooked and rinsed, and then left to wait patiently while the curry is made.
The aromatics are sautéed first—starting with mustard seeds, whole red chilies, and curry leaves, followed by chopped onion, and finally fresh garlic and ginger. And yes, it smelled as good as it looks.
A lineup of all of the beautiful spices that are used in the dish, including ground turmeric, madras curry powder, garam masala, and curry leaves.
Tomatoes and spices
Turmeric and garam masala are added to the aromatics, followed by chopped cherry tomatoes.
Next the seafood gets tossed into the mix: calamari, scallops, mussels, rock shrimp, and crab claws all happily soak up the flavors in the pan.
Coconut milk is added, and the curry simmers until reduced.
That is a pan full of happy things.
Another pan of sautéeing aromatics, this time for the noodles.
Aromatics and curry
Madras curry powder is added to the curry leaves and onion.
In go the noodles!
The thin rice noodles are pan fried with the curry and aromatics. Super thin noodles = lots of surface area = lots of surface to coat in delicious flavor.
Once the noodles are ready, the curry is spooned on top and claw-ified.
Chef Peter Beck with his finished dish.
Bonus time! Naan!
SInce I had been eyeing their awesome-looking tandoor oven, I got a quick demo of naan-making.
The dough is stuck to the inside of the oven, where it rises and blackens at an alarming rate, which makes sense given that tandoor ovens reach upwards of 500-750°F.
Beautifully charred and ready for eating.