Seafood in Coconut Curry Recipe

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.

Credit

This recipe was provided by Mabel Menard from Chicago.

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