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Exclusive Recipe by Chef Ajay Chopra

Alleppy Seafood Stew

Chef Ajay Chopra has a broad history including great successes in Mumbai as well as London. A judge on Master Chef India with a known love for progressive, contemporary food, he is an icon in the making.




  • ¼ lb  sea bass, or other firm white fish, cut into inch-long cubes 
  • 1 large  Scampi deveined with shell and head
  • 3 tiger prawns cleaned and peeled
  • 5 clams
  • 3 mussels

For the Stew

  • 8 oz fish stock
  • 3 tbsp coconut oil 
  • 1/2 oz curry leaves
  • 1 onion chopped
  • 1/2 tomato, chopped
  • 3 cloves  garlic, chopped
  • ½ inch ginger chopped
  • 3 whole green chillies
  • ½ tsp fenugreek seeds
  • 1/4 cup coconut milk
  • 1 tsp peppercorn crushed
  • 1 tbsp turmeric powder
  • 1tbsp red chili powder
  • 1tbsp coriander powder
  • 1tbsp salt
  • Salt and pepper to taste 


For the Stew

  • In a deep pan add coconut oil. Crackle the fenugreek seeds and add chopped ginger, curry leaves, garlic, onion and sauté until onions are translucent. Once this is done add turmeric, red chili, and coriander powder and sauté for 3-2 minutes. Add tomatoes and cook for another 10 minutes. Check for seasoning.
  • Add the fish stock and let it boil for another 10-15 minutes. 
  • Strain and reserve the liquid called stew.
  • I n a sauce pan, sauté 1teaspoon of chopped garlic and a few curry leaves.
  • Add the scampi and a little fish stock and cook for 3-5 minutes.  At this stage add the clams, mussels and prawns and sauté for about two more minutes.
  • Add the prepared stew, add the fish to the sea food pan and cover.
  • Cook until the fish is just cooked through (about 3 to 5 more minutes) and the shrimp is bright pink. Add coconut milk and cook for another 5 minutes on low flame. Do not overcook.
  • Serve in large bowls, shells included along with crispy garlic and fresh coriander naan.