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.

Cuisines, Courses and Ingredients

• Fruit, Main Dish, Middle Eastern

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