Seafood in Coconut Curry Recipe

Submitted By: Mabel from Chicago.

Seafood in Coconut Curry Notes

This is a very quick curry that can be whipped up in no time.

Ingredients
  • 1/2 cup seafood (shrimp, scallops, white fish) per person
  • to taste, ghee (clarified butter)
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 1 teaspoon fresh ginger, grated (or ginger paste)
  • to taste, turmeric
  • to taste, ground cumin
  • to taste, ground coriander (two parts coriander to one part cumin)
  • 1 can coconut milk
  • 2 bay leaves
  • to taste, vegetable bouillon
  • as a base, thin rice or bean thread noodles, soaked in boiling water and drained when soft
Preparation Instructions

Heat ghee and saute onion. Add garlic and ginger and saute for a minute or so. Add turmeric, cumin, and coriander and fry for about a minute. Add a little water if the paste gets too dry. Add the seafood to coat. Add the rest of the ingredients. When it comes to a boil, cover and simmer for about 15 minutes.

Serve over thin rice or bean thread noodles, which do not require cooking.

Quick Shopping List


Turmeric
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.5 oz.
$3.99
Indian Cumin Seed, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.25 oz.
$4.49
Coriander Seeds, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.
$3.99
Turkish Bay Leaves, Whole or Powdered
Whole, in a resealable bag
1/2 ounce bulk bag
$2.49
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